Scoop up a serving of tomato-pepper-bacon stuffed squash for a tasty summer treat.

Yield: 6 servings

Difficulty Rating: Intermediate

Nutritional Highlights: Healthy squash is stuffed with even more nutrient-rich veggies. Bell peppers are filled with fiber, antioxidants and vitamin C. Tomatoes are an excellent source of vitamins A, C, and K, plus lycopene, potassium and fiber.

Recipe Created By:
Recipe From: Tennessee Home and Farm

Ingredients

  • 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
  • ⅔ teaspoon kosher salt
  • ground black pepper
  • butter (for sautéing)

*Simply omit the bacon for a vegetarian version of this recipe.

 
 

Tips & Notes

Make your own whole wheat bread crumbs – it’s so easy. Just pulse/process several pieces of whole wheat bread in a food processor until desired crumb texture is reached – coarse, medium or fine. Add Italian spices, such as basil and oregano, to taste.

 
 

Instructions

  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.
Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/garden-stuffed-yellow-squash/
 

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Comments

  1. chester says:

    Oooh, this looks so good!

  2. Diane Balch says:

    This a terrific healthy summer dish. I would love if you would share this on foodie friday today.

  3. Jessy Yancey says:

    Linked up at Foodie Fridays.

  4. France @ Beyond The Peel says:

    These remind me of zucchini boats my mom used to make for us growing up. I like this sophisticated version!

    • Jessy Yancey says:

      They’re great! I’ve made them both with and without bacon. Still waiting on my summer squash to ripen, though I’ve seen some at our local farmers markets…

      Thanks for the comment and for your weekly link up!
      Jessy Yancey
      Editor, Farm Flavor

      • Naledi says:

        This is delicious! I microwaved the squash instead of the stovetop method, and made cornbread to use because I didn’t have any bread on hand…wow, best garden meal I’ve had in a long time. Really good. Thanks/

        • Andrea Southers says:

          How long do you microwave the squash? Any tips for the microwaving method? I think I would like this instead of the stove top method.

  5. lois jirkovsky says:

    this looks very good i think i will use tomatoes with green chilies and a bit of garlic

  6. Gina says:

    I made this recipe when it first hit the magazine. Company loved it and now I can’t get away with NOT making it. I have shared this easy and delicious recipe with at least two dozen people. Thanks for the great way to use up all that wonderful yellow squash.

    • Jessy Yancey says:

      You’re very welcome. Happy to hear you’re still enjoying this recipe – we love it too!

      Jessy Yancey
      editor

  7. Ray says:

    Made this recipe with a few mods. Instead of boiling the squash, I halved and cored them. Then rubbed with olive oil and seasoning, and grilled to soften them. Pablano pepper instead of bell pepper. Sauteed the stuffing in bacon fat instead of butter. Topped the browned stuffing with cheese, melted and then sprinkled parsley.

    The result was AWESOME – kid’s devoured them. But a bit less healthy than the original.

  8. Rachel Bertone says:

    Linked up at Inspire Me Wednesday

  9. mary says:

    I tried this and Loved it…Will definately make it again…

  10. Barbara says:

    Your stuffing sounds delicious, & I can’t wait to try it. But I find using the microwave easier for stuffed squash. Simply cut squash in half length wise, put in a dish upside down. Add a couple of TB water, top w/paper towel, microwave(4 large slices takes 7-9 min. Cool slightly, scoop middle into a small bowl, adding other ingred. Drain plate/pan, arrange squash upside up, stuff, microwave 2 more min. Voila!