Saturday, July 21, 2012

Bacon-Stuffed Yellow Squash

You probably have a lot of squash around.  If you're ambitious, you're growing it yourself.  If you're a locavore, you head to the farmers market.  And if you're healthy-thinking (if a little lazy), you grab it at your neighborhood grocery.

The other half and I love it every which way.  Coated in cornmeal and fried to crispness.  Grilled after a marinade of balsamic and dried oregano.  Even simply boiled with a couple of slices of American cheese melted to gooey goodness.

Here's another version to try. The bacon keeps it just on this edge of healthy, but, heck...make it a main course and feel good about yourself.

Bacon-Stuffed Yellow Squash
Makes 6-8 servings.

12 small yellow squash
6 slices bacon, fried and crumbled (Reserve drippings.)
1 cup chopped onion
Salt and pepper
2 teaspoons Worcestershire sauce
1/2 cup fresh bread crumbs
1/2 teaspoon cayenne pepper

Preheat the oven to 325°.

Remove the stems from the squash and cook whole squash in salted boiling water until tender, but still firm, 8 to 10 minutes.  Allow to cool slightly.

Half each squash lengthwise and scoop out seeds.  Discard seeds.  Scoop flesh out of large end of squash, leaving 1/4 inch flesh on skin.  Place squash flesh in a bowl and mash with a potato masher.

Arrange squash shells cavity side up in baking dish treated with cooking spray.

Heat reserved drippings in skillet and add onion.  Sauté until tender, 4 to 5 minutes.  Add mashed squash and Worcestershire sauce and salt and pepper to taste. Stir over medium heat for 3-4 minutes. 

Remove from heat and add bread crumbs, bacon and cayenne.  Stir to combine.

Spoon mixture into squash shells and dot each with a pat of butter.  Bake until heated through and lightly browned, 30-40 minutes.

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