• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Parmesan-Stuffed Squash Boats

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 6 Medium-sized yellow squash
  • 6 sl Bacon
  • 1 lg Onion; chopped
  • 1 ts Grated green pepper
  • 1 Chicken bouillon cube
  • 1/2 c Boiling water
  • 1 c Dry bread crumbs
  • 1 ts Salt
  • 1/2 ts Pepper
  • 1/2 ts Celery salt
  • 1/4 c Melted butter
  • Parmesan cheese
  • Fresh parsley


Wash squash. Place in boiling, salted water to cover. Simmer 10-15 minutes
or until tender, but still firm. Drain & cool sligtly. Trim off stems. Cut
in half lengthwise & remove & reserve pulp, leaving a firm shell. Set
aside. Fry bacon until crisp. Remove from pan & drain on paper towel.
Crumble bacon. Drain bacon drippings, reserving 2 tablespoons in pan. Saute
onion & green pepper in drippings until golden brown. Add bouillon cube to
boiling water; stir until dissolved. Combine bouillon mixture, bacon,
onion, green pepper, bread crumbs, salt, pepper, celery salt, butter &
squash pulp; mix well. Place squash shells in a 13x9-inch baking dish.
Spoon pulp mixture into shells. Sprinkle with cheese. Broil about 3 minutes
or until golden brown. Serve on a bed of fresh parsley. Yields 6 servings.


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