Garden Stuffed Yellow Squash Recipe

Name: Garden Stuffed Yellow Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium yellow squash; 1 cup chopped onion; 1 cup chopped tomato; ½ cup finely chopped green pepper; 1 tablespoon chopped fresh basil; ¼ teaspoon salt; 1 dash fresh ground pepper; 1 cup shredded cheddar cheese; 2 tablespoons butter or 2 tablespoons margarine; 3 slices bacon, cooked and crumbled

Servings: persons

6 medium yellow squash
1 cup chopped onion
1 cup chopped tomato
½ cup finely chopped green pepper
1 tablespoon chopped fresh basil
¼ teaspoon salt
1 dash fresh ground pepper
1 cup shredded cheddar cheese
2 tablespoons butter or 2 tablespoons margarine
3 slices bacon, cooked and crumbled

1
Wash the squash thoroughly; cover with water and bring to a boil.
2
Cover, reduce heat, and simmer for 8 to 9 minutes, or until squash is tender but still firm; drain and cool slightly.
3
Cut squash in half lengthwise.
4
Remove and discard seeds, leaving a firm shell.
5
Combine onion, tomato, green pepper, basil, salt, and pepper in a bowl; stir in cheese.
6
Place squash shell in a 13x9-inch baking dish; spoon vegetable mixture into shells.
7
Dot with butter and sprinkle with bacon.
8
Bake uncovered at 400F for 20 minutes.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium yellow squash, 1 cup chopped onion, 1 cup chopped tomato, ½ cup finely chopped green pepper, and more.

Yes, Garden Stuffed Yellow Squash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Stuffed Yellow Squash

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