Side Pannel
Garden-Stuffed Yellow Squash
Garden-Stuffed Yellow Squash
- Recipe Submitted by SoupLover on 05/11/2014
Category: Tomatoes, Cheese, Main Dish
Ingredients List
- 6 medium yellow summer squash (crookneck or straightneck varieties; adjust baking time slightly if using pattypan squash)
- ½ cup green bell pepper, diced
- 1 cup onion, finely chopped
- 1 cup tomatoes, chopped and seeded
- ½ cup sharp cheddar cheese, shredded
- ½ cup Italian bread crumbs
- 4 slices bacon, fried until crisp and crumbled*
- pinch seasoned salt
- â…” teaspoon kosher salt
- ground black pepper
- butter (for sautéing)
- *Simply omit the bacon for a vegetarian version of this recipe.
Directions
1.
In large pot, cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender but firm, about 8 minutes. Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, then chop it into small pieces. Reserve squash shells.
2.
Preheat oven to 400 degrees. Melt butter in a skillet over medium heat, and saute bell pepper and onion in butter until soft. In a separate pan, saute squash pulp (about 1 cup) until soft. Combine squash pulp with onions, peppers, tomatoes, cheese, bread crumbs, bacon and seasoned salt.
3.
Place hollowed squash shells in a baking dish, and sprinkle the inside of each with kosher salt and pepper. Spoon squash mixture into each shell. Top with additional bread crumbs and drizzle top with melted butter. Bake for 20 to 25 minutes until top is golden.
In large pot, cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender but firm, about 8 minutes. Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, then chop it into small pieces. Reserve squash shells.
2.
Preheat oven to 400 degrees. Melt butter in a skillet over medium heat, and saute bell pepper and onion in butter until soft. In a separate pan, saute squash pulp (about 1 cup) until soft. Combine squash pulp with onions, peppers, tomatoes, cheese, bread crumbs, bacon and seasoned salt.
3.
Place hollowed squash shells in a baking dish, and sprinkle the inside of each with kosher salt and pepper. Spoon squash mixture into each shell. Top with additional bread crumbs and drizzle top with melted butter. Bake for 20 to 25 minutes until top is golden.
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