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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Cheesy Squash Stuffed Garlic Breads

This is super cheesy stuffed garlic bread with a sweet hint of squash. For those of you who like truly crispy garlic bread(like I do), simply cook until the garlic bread is deep brown. For those of you who prefer a less crisp garlic bread that has a little give to it, don't cook it quite so long. There is no undercooking or overcooking this recipe, which is partly why this is such a great recipe for everyone to help with.


For 6 Serving(s)


  • 6 slices bread
  • Butter flavored nonstick cooking spray
  • 1 tablespoon(s) garlic powder
  • 1 medium-sized spaghetti squash
  • 5 teaspoon(s) butter or margarine
  • 5 teaspoon(s) flour
  • 1 3/4 cup(s) milk
  • 1/4 cup(s) shredded Mozzarella cheese
  • 1/4 cup(s) Parmesan cheese
  • Salt and pepper to taste
  • 2 eggs, well beaten
  • 1 plum tomato, chopped
  • Chopped fresh basil

Cheesy Squash Stuffed Garlic Breads Directions

  1. Spray one side of each slice of bread with cooking spray. Sprinkle garlic powder over sprayed half of bread and push into muffin tin, sprayed side down and forming a well; set aside.
  2. Cut squash in half lengthwise, remove and discard seeds and pith. With a fork, run the tines lengthwise down the flesh of the squash, creating long strands and place in a bowl; set aside.
  3. In a medium saucepan, melt butter over medium heat. Whisk in flour until well combined. Add milk and whisk smooth. Continue cooking and stirring until it is thick, hot and creamy. Remove from heat and stir in both cheeses until Mozzarella is melted. Season to taste with salt and pepper. Preheat oven to 350-degrees F.
  4. Take a half cup of cheese sauce and whisk it into a bowl containing beaten eggs. Pour mixture back into saucepan and whisk until smooth. Add squash and tomato, stirring to combine. Evenly distrubute among garlic bread wells. Top with basil and bake 12-14 minutes, or until garlic bread is as browned as you desire. Remove to cool slightly before serving.