Stuffed Summer Squash

1. 1

   Stem and hollow out center of squash.

2. 2

   Reserve pulp.

3. 3

   Be careful not to cut through the sides or bottom of squash.

4. 4

   Cook bacon until crisp.

5. 5

   Drain and crumble.

6. 6

   Saute squash pulp and onion in bacon drippings.

7. 7

   Remove skillet from heat.

8. 8

   Allow onion mixture to cool in the skillet for 10 minutes.

9. 9

   Add sour cream, grated cheese and crumbled bacon to the skillet.

10. 10

    Stir.

11. 11

    Stuff this combination into hollowed squash.

12. 12

    Pour the Chablis into a 9 x 9-inch baking dish.

13. 13

    Place the stuffed squash carefully into the dish.

14. 14

    Cover with a top or foil and bake in preheated 325u00b0 oven for 45 minutes.

No additional tips available.