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

Total Comments: 10
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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. Saute bell pepper and onion in butter until soft. Then, saute squash pulp (about 1 cup) in separate pan until soft. Combine pulp with onions, peppers, tomatoes, cheese, bread crumbs, bacon and seasoned salt. Place hollowed squash shells in a baking dish, and sprinkle the inside of each with kosher salt and pepper.
  3. 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/

POSTED IN: Baked, Fourth of July, From the Garden, Good for a Group, Sauteed, Side Dishes, Southern Cooking, Summer, Vegetables

TAGGED: , , , , , , ,

 

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Comments

  1. chester says:
    June 29, 2011 at 1:19 am

    Oooh, this looks so good!

    Reply
  3. Diane Balch says:
    June 1, 2012 at 2:58 pm

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

    Reply
  4. Jessy Yancey says:
    June 4, 2012 at 8:36 am

    Linked up at Foodie Fridays.

    Reply
  5. France @ Beyond The Peel says:
    June 7, 2012 at 11:52 am

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

    Reply
    • Jessy Yancey says:
      June 7, 2012 at 1:36 pm

      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

      Reply
      • Naledi says:
        August 17, 2012 at 5:19 pm

        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/

        Reply
  6. lois jirkovsky says:
    February 7, 2013 at 10:17 pm

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

    Reply