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.
- 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
- 4 slices bacon
- 1/2 cup chopped yellow onion
- 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 1/2 teaspoon
- 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.
30 prep time (minutes)
50 total time (minutes)
Nutrition Information Per Serving 112 calories 6 gram total fat 5 gram protein
% Daily Value* Total fat 6 gram 9% Saturated fat 2 gram 12% Cholesterol 12
mg 4% Sodium 486 mg 20% Carbohydrate 11 gram 4% Dietary fiber 3 gram 10% Sugars
5 gram Protein 5 gram Vitamin A 10% Vitamin C 17% Calcium 10% Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet.
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