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Thursday, July 31, 2014

Bacon-Pepper Stuffed Squash ala ~DKBB~

Bacon-Pepper Stuffed Squash ala ~DKBB~
(original recipe from
2 quarts water
1 tsp. salt, divided
2 medium summer squash (yellow or zucchini)
2 Tbsp. finely chopped onion
3 Tbsp. chopped pepper (any kind, but hot ones are better)
2 Tbsp. butter, divided
1 Tbsp. all-purpose flour
¼ cup milk
½ cup shredded cheddar cheese, divided
4 Tbsp. crumbled cooked bacon, divided
1/8 tsp. pepper
¼ cup dry bread crumbs
  • In a Dutch oven, bring water and ½ tsp. salt to a boil; add squash; cover and cook for 8-10 minutes or until crisp-tender; drain.
  • When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell; invert shells on paper towel.
  • In a saucepan, sauté onion and peppers in 1 Tbsp. butter.
  • Stir in flour until blended; gradually add milk; bring to a boil; cook and stir for 2 minutes or until thickened.
  • Add ¼ cup cheese, 2 Tbsp. bacon, pepper, and remaining salt.
  • Drain reserved squash pulp and stir into bacon mixture; spoon into shells.
  • Place in lightly greased baking dish or dishes.
  • Melt remaining butter; toss with bread crumbs; sprinkle over squash.
  • Bake uncovered at 375° for 20 minutes.
  • Sprinkle with remaining cheese and bacon, and bake 5-10 minutes longer or until cheese is melted.