Stuffed Squash

Southern Kitchen

Serves: 16

Hands On Time: 25 minutes

Total Time: 1 hour and 15 minutes


4 medium yellow crookneck squash (or 4 large zucchini)

Garlic powder to taste, plus 1 teaspoon, divided

1 (6-ounce) box Savory Herbs flavor Stove Top Stuffing

2 teaspoons vegetable oil

1 medium yellow onion, finely chopped

1/2 green bell pepper, seeded and finely chopped

1 teaspoon onion powder

6 slices bacon, cooked and crumbled

1 cup grated mild cheddar cheese, divided


Preheat oven to 350 degrees. Lightly coat a 9-by-13-inch baking dish with cooking spray. Cut off the ends of the squash, and then cut squash in half lengthwise. Use a spoon (preferably a serrated grapefruit spoon) to scoop out the seeds and membrane; discard. Sprinkle the hollowed-out squash with garlic powder. Arrange the squash, cut side up, in a single layer in the baking dish.

Prepare the stuffing according to package directions. Set aside. In a small skillet, heat the oil. Saute the onion, bell pepper, onion powder and 1 teaspoon garlic powder until soft. Stir into the prepared stuffing with the crumbled bacon and 1/2 cup cheese. Fill the squash with the stuffing, mounding generously but not packing too tightly. Cover the baking dish with foil and cook 35 to 40 minutes, until the squash is just tender. Remove foil, sprinkle the squash with the remaining cheese and bake 5 to 10 minutes until cheese is bubbly (or sprinkle with remaining cheese, re-cover dish with foil and transport to destination, reheating if necessary). Serve warm.

About the recipe

Serve each stuffed squash half as an entree (recipe makes 8 servings) or cut them in two and serve as a side dish (16 servings) for a crowd. Recipe courtesy of Gladys Adams of Adams Catering Event Services.