Looking for a new way to serve an old favorite? Try this recipe for Stuffed Summer Squash. This twist on summer squash–the August Harvest of the Month–doesn’t just look good. It tastes delicious, is loaded with healthy vegetables and comes together in just 40 minutes. Click here to print the recipe.
- 6 medium yellow squash
- 1 cup onion, chopped
- 1 cup tomato, chopped and seeded
- ½ cup green bell pepper, finely chopped
- 1 tbsp. fresh basil, chopped
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 2 tbsp. butter
- 3 slices turkey bacon, crumbled
Directions: Preheat oven to 400 degrees. In large pot, cover whole squash with water and bring to a boil. Cover, reduce heat and simmer for several minutes. Drain and cool. Cut squash in half lengthwise and scoop out the seeds, leaving a firm shell.
In medium bowl, combine remaining ingredients, except butter. Place squash halves in a 9×13 baking pan and spoon filling into the centers. Dot with butter. Bake for approximately 20 minutes or until lightly browning on top.