A colorful and tasty stuffed summer squash that will be popular even when summer ends
Tales of the Dinner Belle
By Brenda Stanley
I love squash, and while I usually write about zucchini, I also love the other summer squash- yellow squash. This time of the year is when we’ve usually done just about everything imaginable to use up our plentiful harvest, but this recipe is one I love all year long. My stuffed yellow squash are a delicious side dish, and they are so flavorful and hearty, I often make these for a main dish. They are easy to make and can even be frozen after baking for later. The bacon gives a smoky flavor, green chilies add some heat, and the cracker and cheese mixture gives the squash it’s crunchy topping. It’s a colorful and tasty dish the whole family will love. And you can substitute zucchini too!
Belle’s Stuffed Yellow Squash
3 large yellow summer squash (or zucchini)
4 slices bacon
1/2 cup chopped yellow onion
1 (4 ounce) can diced green chilies
1 (14 ounce) can diced tomatoes, drained
½ teaspoon garlic powder
6 round buttery-flavored crackers, crushed
1/3 cup shredded cheddar cheese
Halve the squash lengthwise and discard the seeds. Scoop out the pulp, leaving a ½ inch of flesh to make a boat. Chop the pulp. Sprinkle the insides of the squash with salt and pepper and place in a baking pan that has been sprayed with cooking spray. In a large fry pan cook the bacon until crisp. Remove to paper towels to drain and then crumble. In the same pan, fry the onion and the chopped squash pulp in the bacon grease until tender. Add the green chilies, tomatoes, and garlic powder, and cook and stir until heated through. Stir in the bacon and then fill each squash boat. Bake in a 375 degree oven for 20 minutes or until the squash are tender. While the squash are baking, place the crushed crackers and cheese in a bowl and mix well. After the squash have cooked, place this mixture evenly over the top of the squash boats. Bake an additional 5 minutes or until cheese is melted.
