 |
| Bacon Stuffed Squash |
Most of us are still knee deep in summer squash. It is a great vegetable and this is really the only time of the year that I find it flavorful. This recipe is an addition to the long list of meals I have been making with squash/zucchini: breads, pancakes, quiche, pasta dishes and now stuffed. I based this recipe on one from the blog Farm Flavor for Garden Stuffed Yellow Squash. I changed the cooking technique to roasting along with switching some ingredients. I also sautéed the stuffing in the bacon fat... because I just couldn't let that potent flavored substance go to waste. I hope you will enjoy this dish as much as we did.
Bacon Stuffed Squash
by Diane Balch
Prep time: 30 minutes Serves: 4 - 6
INGREDIENTS:
3 large yellow squash halved and seeds removed
Olive oil
salt and pepper to taste
Stuffing:
4 strips of bacon chopped small
2 cups of crumbled ritz (or other buttery cracker) (Schar gluten-free crackers)
1 red pepper minced
1 small onion minced
1/4 teaspoon of Mexican Style Chili Powder or other hot chili powder
1 cup of shredded Mexican Blended Cheese or Shredded Sharp Cheddar
DIRECTIONS:
1) Pre-heat the oven to 450 degrees
2) Halve the squash and scoop out just the seeds. Lay the squash insides up in a large baking dish. Baste with olive oil and salt and pepper the squash. Bake them in the oven for 30 minutes or until the squash is tender and slightly brown. If they do not brown put the oven on broil for 2 minutes to brown them.
3) While the squash is roasting, cook the chopped bacon in a medium size skillet. When the bacon is cooked set it aside in a bowl and drain some of the fat from the pan. Leave a good coating of fat to cook the stuffing in, do not discard the fat in case you want to add more to the stuffing.
4) On medium heat sauté the onion and red pepper until they are limp add chili powder and crumbled crackers. Stir continually until the crackers begin to brown. Add the bacon into the mixture and set it aside until the squash is done.
5) When the squash is done put a large packed scoop of the stuffing in the area of the squash that you removed the seeds. Top the squash with cheese.
6) Return squash to the oven and on broil melt and lightly brown the cheese, approximately 2 minutes.
Spotlight from Last Week's Party:
I have been very busy on Fridays this summer and I apologize again that I may not reply to your comments until Sunday. I will be attending BlogHer this Thursday until Saturday.
Related articles
Prep time: 30 minutes Serves: 4 - 6
INGREDIENTS:
3 large yellow squash halved and seeds removed
Olive oil
salt and pepper to taste
Stuffing:
4 strips of bacon chopped small
2 cups of crumbled ritz (or other buttery cracker) (Schar gluten-free crackers)
1 red pepper minced
1 small onion minced
1/4 teaspoon of Mexican Style Chili Powder or other hot chili powder
1 cup of shredded Mexican Blended Cheese or Shredded Sharp Cheddar
DIRECTIONS:
1) Pre-heat the oven to 450 degrees
2) Halve the squash and scoop out just the seeds. Lay the squash insides up in a large baking dish. Baste with olive oil and salt and pepper the squash. Bake them in the oven for 30 minutes or until the squash is tender and slightly brown. If they do not brown put the oven on broil for 2 minutes to brown them.
3) While the squash is roasting, cook the chopped bacon in a medium size skillet. When the bacon is cooked set it aside in a bowl and drain some of the fat from the pan. Leave a good coating of fat to cook the stuffing in, do not discard the fat in case you want to add more to the stuffing.
4) On medium heat sauté the onion and red pepper until they are limp add chili powder and crumbled crackers. Stir continually until the crackers begin to brown. Add the bacon into the mixture and set it aside until the squash is done.
5) When the squash is done put a large packed scoop of the stuffing in the area of the squash that you removed the seeds. Top the squash with cheese.
6) Return squash to the oven and on broil melt and lightly brown the cheese, approximately 2 minutes.
 | |||
|
Spotlight from Last Week's Party:
From: Noshing with the Nolands
It is just about tomato time. This dish really lets your fresh tomatoes shine in a cooked dish instead of a cold salad.
From: Feeding My Temple
Tired of corn on the cob and zucchini bread? These pancakes show off both of these seasonal finds in a new light.
From: Tartans Taste in Texas
In honor of the United Kingdom, host of the Olympics... I give you a favorite Scottish teatime treat. This cake looks incredible, yet it is simple to make. You can put any flavor jam you want in the filling.
I have been very busy on Fridays this summer and I apologize again that I may not reply to your comments until Sunday. I will be attending BlogHer this Thursday until Saturday.
This is a food party please only link up food related posts. Thank you.
Instructions for Foodie Friday linky:
SUBSCRIBE TO THIS BLOG BY EMAIL OR RSS... or FRIEND ME ON FACEBOOK
1) Copy the Foodie Friday Button's html from this website's sidebar. 2) Paste this html to the html page of the recipe you want to link to Foodie Friday. You can also make a word link or post our button on your sidebar. Please link back. 3) Copy the link to the recipes you want to add to Foodie Friday, not your homepage. You can post up to 3 recipes that you have not shared before. 4) Click on "your next" on this page. 5) Past your link and type in the name of the recipe, not your name. 6) Choose how you want to download the photo. |
Hello - thanks so much for hosting Foodie Friday! I'm sharing my recipe for blueberry coconut butter. It's like a nut butter, but made from coconut (and blueberries) instead.
ReplyDeleteI also host a linking party on my website on Fridays called Whole Food Fridays. Would love it if you stopped by and shared a recipe sometime!
Have a great weekend!
Dear Megan,
DeleteWelcome I added your party to my food party list and I will participate in it next week. There are a lot of allergy free participates of this food party that hopefully will join your party too.
Happy Foodie Friday & thanks for hosting. I've brought two salads featuring homegrown tomatoes that are perfect to celebrate the season. Hope you have a wonderful weekend. Enjoy the BlogHer get-together.
ReplyDeleteSam
Always good to see your fantastic recipes. Blogher was a lot of fun and very educational, but I'm exhausted now.
DeleteHI,
ReplyDeleteI shared my Grain Free Fig Tart as well as an article about finding your body type to achieve good health and an article about the new genetic modification of apples.
Find out your body type for better health!
http://realfoodforager.com/find-out-your-body-type-to-achieve-better-health/
Thanks for hosting!
Your recipes are great and I do appreciate your well researched articles that are so informative.
DeleteGood morning, Diane! I love your Bacon Stuffed Squash - pinned it! I hope you are having a wonderful time at BlogHer :) Thank you so much for hosting.
ReplyDeleteI wish you could have joined me, I have a feeling you can hold your own at such a partying event.
DeleteThanks for the link up, I hope you can come by and link up to my first blog hop! You can win a $25 Amazon Gift Card http://www.missinformationblog.com/2012/08/its-best-of-your-best-blog-hop-and-win.html
ReplyDeleteGreat idea for a party. I linked up.
DeleteHi Diane,
ReplyDeleteYour Stuffed Squash looks delicious! Hope you are having a great day and thanks for hosting!
Miz Helen
Hello Diane, What a delicious looking recipe! Thank you for hosting. Have a great time at BlogHer.
ReplyDeleteI did a Summer Drink Round-Up of my No-Cal & Low-Cal drinks to help combat this dang heat (#37). I think we could all use a little cool down! I hope you enjoy. Thanks for hosting the party once again!
ReplyDeleteRebekah-www.potholesandpantyhose.com
Drinks are good. Drinks are always GOOD.
DeleteDiane, the recipe you shared this week looks so yummy- I can't wait to try it! It's been too hot to bake indoors so I shared a recipe for making scalloped potatoes in a dutch oven. Thanks for hosting!
ReplyDeleteannie @ montanasolarcreations
I think people forget on great Dutch ovens and crockpots can be in the summer.
DeleteThanks for hosting and it is zucchini season! I did a squash soup this week. Have a great weekend!
ReplyDeleteI haven't made squash soup yet!!!
DeleteBacon-stuffed squash sounds delicious! I'm sharing my Curried Zucchini Soup and my Warm Millet and Broccoli Salad. Thanks for hosting!
ReplyDeleteI love it we are all in a squash/zucchini state of mind.
DeleteThis might get me to eat squash again! My mom always had creative ways of cooking squash that I would eat. I just haven't been as successful with my attempts and my kids.
ReplyDeleteI think there are definitely some creative squash recipes this week. I hope the move is going well.
DeleteBacon and Squash - YUM!!!! You're right - there's a lot of summer squash right now so I've added my calabacitas enchiladas to your hop - squash, corn and green chile. Thanks for hosting!
ReplyDeleteThank you for hosting. Hope you are having a blast at the conference.
ReplyDeleteA lot of great information at Blogher and a tremendous amount of socializing. I am talked out.
DeleteThanks for hosting and thanks for the feature, yay, happy dance :)
ReplyDeleteYou are very welcome for the feature. So sorry I didn't let you know in advance, caught up in Blogher.
DeleteTHANKS for hosting - I am new to this, but LOVE it! I am adding my Fish and Chips in a basket with mushy peas!
ReplyDeleteWell, welcome the first food party I linked up to I linked my post 3 times. I was so sure I hadn't entered it correctly. Very embarrassing you. Hope you become a regular.
DeleteThanks for hosting a sharing your incredible recipes as always. I see you have my Meatless Monday hop listed...I'd better get that going again! Check back on Monday!!!
ReplyDeleteYes, get it back up. I just had someone mention to me that it was hard to find meatless monday parties.
DeleteThank you for hosting. Have a great weekend!
ReplyDeleteOMG, that bacon-stuffed squash looks so good. Would try this for dinner. Thanks for sharing!
ReplyDeleteThank you for hosting this blog hop again (already your follower). Listed here, where you can also join more blog hops at Friday Blog Hops Directory.
The Quiet Mom blogging How to Cook Fresh Artichoke Recipe
Also, don't miss this: 12 Major Reasons to Use Self-Hosted WordPress for Blogging and Selling Your Products Online + Custom Blog or Social Network Button Giveaway
Wow, this squash sounds amazing! Love the bacon and spices!
ReplyDeleteThanks very much. My family really enjoyed it. It is hard to go wrong with bacon.
DeleteI love this dish! Everything's better with a little bacon. Thanks for sharing on Southern Sundays.
ReplyDeleteYour Bacon Stuffed Squash sounds delicious! I can think of so many different squashes this stuffing would be tasty in as well as summer squash - this is a great go to recipe.
ReplyDeleteYour bacon stuffed squash looks amazing! That will shoot right to the top of my teenage son's list of favorite ways to eat squash!
ReplyDeleteBacon seems to have that ability.
DeleteWe had this tonight and it was delicious! I didn't have any red peppers, and no one but me likes them anyways, so I changed those out for tomatoes. Oh it was so good! Thanks Diane
ReplyDeleteSo happy that it was a hit. I'm going to work a recipe with Farro. Have you ever heard of the grain?
Delete