- Makes: 6 servings
- Difficulty Rating: Intermediate
- Nutrition Highlights: Healthy squash is stuffed with even more nutrient-rich veggies. Bell peppers are filled with fiber, antioxidants and vitamin C. Tomatoes are an excellent source of vitamins A, C, and K, plus lycopene, potassium and fiber.
- Recipe Created By: Kristen Winston
- Recipe From: Tennessee Home & Farm
- 6 medium yellow summer squash (crookneck or straightneck varieties; adjust baking time slightly if using pattypan squash)
- ½ cup green bell pepper, diced
- 1 cup onion, finely chopped
- 1 cup tomatoes, chopped and seeded
- ½ cup sharp cheddar cheese, shredded
- ½ cup Italian bread crumbs
- 4 slices bacon, fried until crisp and crumbled*
- pinch seasoned salt
- ⅔ teaspoon kosher salt
- ground black pepper
- butter (for sautéing)
*Simply omit the bacon for a vegetarian version of this recipe.
- In large pot, cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender but firm, about 8 minutes. Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, then chop it into small pieces. Reserve squash shells.
- Preheat oven to 400 degrees. Melt butter in a skillet over medium heat, and saute bell pepper and onion in butter until soft. In a separate pan, saute squash pulp (about 1 cup) until soft. Combine squash pulp with onions, peppers, tomatoes, cheese, bread crumbs, bacon and seasoned salt.
- Place hollowed squash shells in a baking dish, and sprinkle the inside of each with kosher salt and pepper. Spoon squash mixture into each shell. Top with additional bread crumbs and drizzle top with melted butter. Bake for 20 to 25 minutes until top is golden.
Tips & Notes
Make your own whole wheat bread crumbs – it’s so easy. Just pulse/process several pieces of whole wheat bread in a food processor until desired crumb texture is reached – coarse, medium or fine. Add Italian spices, such as basil and oregano, to taste.