Side Dish Recipes
Stuffed Yellow Squash with Bacon
Baked squash shells filled with the squash flesh, onion, tomatoes and bacon and finished with a cheesy crumb topping for a crowd-pleasing side dish.
Prep: 30 min | Yield: 6 servings
Ingredients
- Pam® Original No-Stick Cooking Spray
- 3 large yellow summer squash, halved lengthwise (3 squash = about 1 1/2 pounds)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 round buttery-flavored crackers, crushed
- 1/3 cup shredded Cheddar cheese
- 4 slices bacon
- 1/2 cup chopped yellow onion
- 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 1/2 teaspoon garlic powder
Instructions
- Heat oven to 375 degrees F. Spray 13 x 9 inch baking dish with cooking spray.
- Carefully scoop pulp from each squash half, leaving 1/4 inch shells and reserving pulp. Arrange shells in baking dish; sprinkle with salt and pepper.
- Combine crackers and cheese in small bowl; set aside.
- Heat large skillet over medium heat. Add bacon; cook for 5 minutes or until bacon is crisp. Remove bacon from skillet; chop and set aside.
- Remove and discard half of bacon fat from skillet.
- Add onion and reserved squash to skillet. Cook for 5 minutes or until onion and squash are lightly browned and softened, breaking up large pieces of squash.
- Stir in bacon, drained tomatoes and garlic powder; cook for 2 minutes more.
- Spoon mixture into squash shells.
- Bake for 20 minutes or until squash shells are tender.
- Top with cheese mixture.
- Bake for 5 minutes more or until cheese melts.
Nutrition
Per serving 112 calories 6 gram total fat 5 gram protein
% Daily Value* Total fat 6g 9% Saturated fat 2g 12% Cholesterol 12mg 4% Sodium 486mg 20% Carbohydrate 11g 4% Dietary fiber 3g 10% Sugars 5g Protein 5g Vitamin A 10% Vitamin C 17% Calcium 10% Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Conagra Brands, Inc.