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Garden Stuffed Summer Squash

An easy and flavorful way to use all those summer squash and vegetables. They're delicious!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people
Calories 190kcal
Author Rachel Ballard

Ingredients

  • 6 medium yellow squash
  • 1 cup chopped onion
  • 1 cup chopped tomato seeded
  • 1/2 cup finely chopped green bell pepper
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon salt
  • dash pepper
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter
  • 3 slices bacon cooked and crumbled

Instructions

  • Place whole, washed squash in a large pot. Cover with water and bring to a boil.
  • Cover and reduce heat slightly. Simmer 8 minutes.
  • Drain and cool until you can handle them.
  • Cut squash in half lengthwise and scoop out the seeds, leaving a firm shell.
  • Combine remaining ingredients except butter in a medium bowl.
  • Place squash in a 9x13 baking dish and spoon filling into the centers.
  • Dot with butter.
  • Bake at 400 for 20 minutes.

Nutrition

Calories: 190kcal