Stuffed Summer Squash

Sena Wilson


This time of year the markets are filled with an array of fresh vegetables. I love to browse through the bins to decide which ones alert my taste buds. We particular love the big, yellow squash with it's bright color and curved shape. Perfect for stuffing! They make a delectable side dish served with grilled fish or chicken. I hope you enjoy this recipe as it is colorful as well as full of flavor.

pinch tips: How to Wash Fruits & Vegetables




30 Min


45 Min




medium to large yellow squash
1/2 c
green onions, chopped
1/4 c
onion, chopped
1/2 c
cooked and crumbled bacon
1/2 c
green/red peppers, chopped
1 tsp
minced garlic
1/4 tsp
basil or sweet basil
3 Tbsp
brown sugar
14.5 oz can(s)
italian or cajun stewed tomatoes, chopped
3 Tbsp
parmesan cheese
2 Tbsp
bacon drippings
4 Tbsp
1/4 c
toasted bread crumbs
salt and pepper to taste
11 oz can(s)
creamed style corn or kernel corn (optional)

Directions Step-By-Step

Wash and cut off ends of squash. Split down the middle lengthwise. Core out centers with a small scoop or spoon and set aside. Place split squash in a buttered casserole dish (or sprayed with nonstick spray). Mash up pulp from squash with a fork or chopper.
Melt 2 tbs. butter in a skillet; saute the squash pulp, garlic, onion, green pepper, basil, 1/4 cup of the green onions, salt and pepper until tender; add more butter or olive oil if needed. Add the corn. Add to the mixture enough bread crumbs to thicken the mixture; add parmesan cheese.
Drizzle some bacon drippings over split squash in baking dish. Add sauted mixture to center of each squash. Drizzle with the remaining 2 tbs. melted butter. Pour the chopped, stewed tomatoes over squash. Sprinkle the squash with the brown sugar. Add crumbled bacon and remaining green onions.
Bake in 350 degree oven approximately 45 minutes or until squash is tender. Serves 6.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Soy Free