Stuffed Summer Yellow Squash Recipe

Summer time, that means you a good yellow squash recipe.

Ingredients

• 4 to 6 large yellow summer squash
  
• 6 slices of bacon
• 1/4 cup of chopped green bell pepper
• 1/2 cup of sliced green onion
• 2 garlic cloves, chopped
• 2 large tomatoes, chopped
• 1-1/2 cups of shredded pepper jack cheese
• Kosher salt and freshly cracked black pepper, to taste
• Panko bread crumbs
• 2 tablespoons of butter, melted

Yellow Squash Recipe Instructions

Preheat oven to 350 degrees F. Spray an oblong baking pan with non-stick spray. Trim ends off of squash, place into a large pot, cover with water and bring to a boil. Boil until tender, about 8 to 9 minutes. Remove and set aside until cool enough to handle. Meanwhile, cook bacon until crisp; set aside. When cool, chop.

Saute the bell pepper in the bacon fat until tender; add the green onion and garlic, cook another minute. Use a slotted spoon to transfer mixture to a bowl. Slice squash in half lengthwise, scoop out the seeds from the squash and discard. Add tomatoes to the pepper mixture, add the cheese and bacon. Season with salt and pepper to taste, stir to mix.

Place squash shells into the prepared pan. Use a slotted spoon to fill the shells of the squash with the tomato stuffing. Sprinkle tops with panko bread crumbs and drizzle each with the melted butter. Bake at 350 degrees F for 40 to 45 minutes, or until sizzling and golden brown on top. Use a wide spatula to transfer to plates.

Cook's Notes: Substitute dried or fresh bread crumbs or crumbled saltines for the panko. Add in cooked, drained and crumbled sausage or ground beef for a more substantial main dish meal. Now, that's a yellow squash recipe.