Bacon-Chili Stuffed Squash Recipe

5 2 2
Bacon-Chili Stuffed Squash Recipe
Bacon-Chili Stuffed Squash Recipe photo by Taste of Home
Publisher Photo

Bacon-Chili Stuffed Squash Recipe

Read Reviews
5 2 2
Publisher Photo
“This is such an excellent recipe and one of my very best side dishes,” writes Karen Grant from her home in Tulare, California. “It looks lovely and is much easier to make than it might sound.”
Recommended: Our Best Fall Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 4 quarts water
  • 2 teaspoons salt, divided
  • 6 medium yellow summer squash
  • 2 tablespoons finely chopped onion
  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 6 tablespoons crumbled cooked Jones Dairy Farm Dry-Aged Bacon, divided
  • 1/8 teaspoon pepper
  • 1/3 cup dry bread crumbs

Directions

In a Dutch oven, bring water and 1 teaspoon 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, saute onion in 2 tablespoons butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chilies, 1/2 cup cheese, 3 tablespoons bacon, pepper and remaining salt. Drain reserved squash pulp and stir into bacon mixture. Spoon into shells.
Place in two lightly greased 11x7-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over squash. Bake, uncovered, at 375° for 20 minutes. Sprinkle with remaining cheese and bacon. Bake 5-10 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Bacon-Chili Stuffed Squash in Quick Cooking January/February 2006, p63

Nutritional Facts

1 each: 231 calories, 14g fat (9g saturated fat), 43mg cholesterol, 1323mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 11g protein.

  • 4 quarts water
  • 2 teaspoons salt, divided
  • 6 medium yellow summer squash
  • 2 tablespoons finely chopped onion
  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 6 tablespoons crumbled cooked Jones Dairy Farm Dry-Aged Bacon, divided
  • 1/8 teaspoon pepper
  • 1/3 cup dry bread crumbs
  1. In a Dutch oven, bring water and 1 teaspoon 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.
  2. In a saucepan, saute onion in 2 tablespoons butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chilies, 1/2 cup cheese, 3 tablespoons bacon, pepper and remaining salt. Drain reserved squash pulp and stir into bacon mixture. Spoon into shells.
  3. Place in two lightly greased 11x7-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over squash. Bake, uncovered, at 375° for 20 minutes. Sprinkle with remaining cheese and bacon. Bake 5-10 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Bacon-Chili Stuffed Squash in Quick Cooking January/February 2006, p63

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBacon-Chili Stuffed Squash

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 137916
Reviewed May. 1, 2011

"I loved this recipe, I served it for a family dinner and everyone liked it."

MY REVIEW
WindsWhisper User ID: 3136465 78448
Reviewed Nov. 13, 2010

"I've made this several times, for several people and it is always a hit. I do add more bacon than it calls for - but then I think bacon is it's own food group"

Loading Image