Louisiana Crawfish Dressing 6 cups sliced squash (2 pounds) 2 cups water 1 large onion, chopped 1 green bell pepper, chopped 1 cup chopped celery 1 clove garlic, minced 1/2 cup butter or margarine, melted 1 egg, slightly beaten 1 cup Italian-seasoned breadcrumbs 1/3 cup grated Parmesan cheese 1 teaspoon Beau Monde® seasoning 1/2 teaspoon salt 1/4 to 1/2 teaspoon pepper 1/4 teaspoon dried whole thyme 1/8 teaspoon red pepper 1/8 teaspoon hot sauce 2 cups peeled crawfish tails
Combine squash and water in a Dutch oven; cook until tender. Drain well.
Sauté onion and next 3 ingredients in butter until tender. Add vegetables and egg to squash; stir in breadcrumbs and remaining ingredients. Spoon mixture into a greased 12 x 8-inch baking dish. Bake at 350 degrees F for 30 minutes.
