I was never sure what to do with the squash that looked like little jellyfish so I stuffed it with a mixture that reminds me of a summertime Thanksgiving meal. Even my picky children and husband like this one and we eat it with cranberry sauce.



Recipe Summary

15 mins
1 hr
5 mins
1 hr 20 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • Bring a pot of water to a boil; add squash and cook until squash can be easily pierced with a fork, 10 to 15 minutes. Allow squash to cool until easily handled, about 5 minutes.

  • Cut off one end of squash and scoop meat and seeds out of the center, leaving enough meat intact so squash will still maintain its shape. Set the scooped meat aside.

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, about 10 minutes. Drain bacon slices on paper towels, reserving about 1/4 teaspoon bacon grease in the skillet.

  • Cook and stir onion and garlic in the bacon grease over medium heat until onion is translucent, 5 to 10 minutes. Add water, beef bouillon, squash meat, and cayenne pepper to onion mixture; cook until liquid is reduced by about 2/3, about 5 minutes.

  • Mix Cheddar cheese into broth mixture until cheese is melted completely, 2 to 3 minutes. Add bread crumbs and stir until mixture is the consistency of wet stuffing. Fill squash with stuffing; season with salt and pepper. Place squash in a baking dish.

  • Bake in the preheated oven until stuffing is crisp, 30 to 45 minutes.

Cook's Notes:

Substitute 6 small patty pan squash for the 1 large, if desired.

Substitute bacon with mushrooms and beef bouillon with vegetable bullion for a vegetarian option.

When cutting end off squash, cut off blossom side for a volcano effect or stem side for a scalloped bowl effect.

Nutrition Facts

113 calories; protein 6.2g; carbohydrates 6.6g; fat 6.9g; cholesterol 19.8mg; sodium 418mg. Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
I like to add a little bit of rice. But other than that...it is a perfect recipe. Read More
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Is this really only for one squash? I have enough stuffing for at least 3 and the picture shows 8. Read More
Rating: 5 stars
I followed this recipe to get the general cooking instructions but added my own ingredients. I put apple sausage bell peppers and onions in as the "stuffing". It was delicious. First time eating this kind of squash and I really liked it. It tasted a little like potato to me. Thanks for getting me started. I have four of these plants in my garden and it's about to start raining squash. Read More
Rating: 5 stars
delicious squash recipe I left the crust on the bread it made up for some extra crunch. Read More
Rating: 5 stars
I like to add a little bit of rice. But other than that...it is a perfect recipe. Read More
Rating: 5 stars
I needed to use up my farm share goodies, so I used chopped garlic scapes instead of garlic, and a leftover cooked italian sausage. Very yummy! Read More
Rating: 4 stars
Use veggie bouillon and omit bacon for vegetarians. Better as a stuffing casserole with steamed squash cut into small pieces. Read More