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Seaside Stuffed Summer Squash

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“This is a great and delicious way to use summer squash. Makes a nice presentation, especially if you top it with a small amount of chopped green onions (green part only), or a little sprinkling of sweet paprika. It is also a prep-ahead dish, if you wish, which makes it so convenient. It is so good -- hope you like it as much as our family does.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 lb large summer squash (if you can't find large ones, then use more smaller ones so the filling won't spill out)
  • 12 cup green pepper, finely chopped
  • 12 cup cheddar cheese, grated
  • 12 cup sour cream
  • 12 cup sweet onion, finely minced
  • 5 slices bacon, cooked and finely crumbled

Directions

  1. Cook squash in boiling water 10-12 minutes. Let cool a little and then slice lengthwise. Scoop out pulp.
  2. Add remaining ingredients to pulp and mix well. Fill squash with mixture, and then place each squash half in a baking dish.
  3. Bake 20 minutes in a 350 degree preheated oven.
  4. Note: May be prepared up to 3 hours ahead of time and refrigerated until ready to bake.

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