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Stuffed Yellow Squash with Bacon

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.



  1. Heat oven to 375 degrees F. Spray 13 x 9-inch baking dish with cooking spray.
  2. 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.
  3. Combine crackers and cheese in small bowl; set aside.
  4. 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.
  5. Remove and discard half of bacon fat from skillet.
  6. 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.
  7. Stir in bacon, drained tomatoes and garlic powder; cook for 2 minutes more.
  8. Spoon mixture into squash shells.
  9. Bake for 20 minutes or until squash shells are tender.
  10. Top with cheese mixture.
  11. Bake for 5 minutes more or until cheese melts.

30 prep time (minutes)

50 total time (minutes)

6 servings

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.

Recipe and photo credit: ConAgra Foods.


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