stuffed summer squash

Name: Stuffed Summer Squash
Prep time: 30 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 3 - medium to large yellow squash; 1/2 cup(s) green onions, chopped; 1/4 cup(s) onion, chopped; 1/2 cup(s) cooked and crumbled bacon; 1/2 cup(s) green/red peppers, chopped; 1 teaspoon(s) minced garlic; 1/4 teaspoon(s) basil or sweet basil; 3 tablespoon(s) brown sugar; 14.5 oz can(s) italian or cajun stewed tomatoes, chopped; 3 tablespoon(s) parmesan cheese; 2 tablespoon(s) bacon drippings; 4 tablespoon(s) butter; 1/4 cup(s) toasted bread crumbs; - salt and pepper to taste; 11 oz can(s) creamed style corn or kernel corn (optional)

(1 RATING)

39 Pinches 3 Photos

Sena Wilson

Lake Jackson, TX

Updated on Jul 6, 2013

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.

Rate

A colorful and tasty summer side dish of stuffed yellow squash.

prep time 30 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

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

How To Make stuffed summer squash

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.

Step 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.
Step 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.
Step 4

Bake in 350 degree oven approximately 45 minutes or until squash is tender. Serves 6.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes