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Stuffed Yellow Squash |
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| Ingredients: |
6 medium yellow summer squash
1/2 cup red bell pepper, diced
1 cup onion, finely chopped
1/2 cup sharp Gruyere cheese, shredded
1/2 cup Italian bread crumbs
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4 slices bacon, fried until crisp and crumbled*
pinch seasoned salt
2/3 teaspoon kosher salt
ground black pepper
butter (for sautéing)
*Simply omit the bacon for a vegetarian version of this recipe.
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| Procedures: |
Cut the squash lengthwise and cook in the microwave for about 10 miinutes until tender.
Remove pulp, then chop it into small pieces and drain pulp and shells on paper towels. Reserve squash shells.
Saute the bacon, reserving the fat.
Preheat oven to 400 degrees. In a skillet over medium heat, saute bell pepper and onion in the bacon fat until soft.
Combine squash pulp with onions, peppers, 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.
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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| Notes: |
2023-05-19: Served with Wiener schnitzel. There was too much stuffing for 3 squashes. We’ll remove the green pepper and use a different cheese, and don’t cook the tomatoes.
2021-03-03: Added to our cookbook.
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08/30/2023
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