Stuffed Summer Squash

1
Sena Wilson

By
@ceodau

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.

Rating:

★★★★★ 1 vote

Serves:
6
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 3
    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
    butter
  • 1/4 c
    toasted bread crumbs
  • ·
    salt and pepper to taste
  • 11 oz can(s)
    creamed style corn or kernel corn (optional)

How to Make Stuffed Summer Squash

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. Bake in 350 degree oven approximately 45 minutes or until squash is tender. Serves 6.

Printable Recipe Card

About Stuffed Summer Squash

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




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