6 medium yellow summer squash (crookneck or straightneck varieties; adjust baking time slightly if u
½ cup green bell pepper, diced
1 cup onion, finely chopped
1/2 cup sharp cheddar cheese, shredded
1/2 cup italian bread crumbs
4 slices bacon, fried until crisp and crumbled
Pinch seasoned salt
2/3 teaspoon kosher salt
ground pepper
Butter ( for sauteing.
Instructions
In large Pot, cover squash with water and bring to boil. Reduce heat, cover and simmer until squash is tender but firm, about 8 monutes. Drain squash, and cool slightly. Trim Stems and cut squash in half lenthwise. Remove pulp, then chop into small pieces. Reserve squash shells
Preheat oven to 400 degrees. Saute bell pepper and onion in butter until soft. then, saute squash pulp, about 1 cup in a separate pan until soft. Combine pulp with onions, pepers, tomatoes, cheese, bread crumbs, bacon and seasoned salt.. Place in hollowed squash shells in a baking dish and sprinkle 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.
Originally Submitted
6/7/2012
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