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Stuffed Yellow Squash

Rated as 4.57 out of 5 Stars

"High in vitamins A and C, yellow squash is a burst of nutrition. Store it in a plastic bag in the refrigerator up to five days."
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Ingredients

servings
Original recipe yields 8 servings

Directions

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  1. COOK squash in boiling water to cover in a large saucepan 10 minutes or until squash is tender but still firm. Drain and cool slightly.
  2. CUT squash in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Reserve pulp.
  3. COOK bacon in a skillet until crisp; drain on paper towels. Crumble and set aside. Pour drippings from skillet. (Do not wipe with paper towels.) Saute green onions and bell pepper in skillet over medium-high heat until tender.
  4. STIR together squash pulp, crumbled bacon, onion mixture, breadcrumbs, and next 3 ingredients; spoon into squash shells. Place shells in a 13- x 9-inch pan. Sprinkle with cheese.
  5. BROIL 4 inches from heat (with electric oven door partially open) 3 minutes or until lightly browned. Serve warm or at room temperature.

Footnotes

  • Reprinted with permission of Southern Living® magazine. All rights reserved.

Reviews

Read all reviews 25
  1. 28 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I truly loved this recipe. The only thing I would caution you about would be the medium sized squash. It would be difficult to place 12 halves in a 13x9 inch pan. I used small ones and they just...

Most helpful critical review

Bland and you really gotta love yellow squash

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I truly loved this recipe. The only thing I would caution you about would be the medium sized squash. It would be difficult to place 12 halves in a 13x9 inch pan. I used small ones and they just...

My family really enjoyed squash served this way. I followed the recipe exactly. Next time I will salt my squash lightly before adding the stuffing to enhance the flavor.

This recipe was very, very scrumptious. I used bacon bits instead of the bacon and fried my bell pepper and onion in fat free pam.

Delicious flavor! I drained the excess water from the pulp and then put the pulp through a food processor before I mixed it with the rest of the ingredients since I don't like to eat the seeds ...

We had this for Christmas dinner and it was a hit, even with the kids. It was very flavorful and didn't taste like vegetables. It took a lot of effort (like an hour!) to prepare but was worth ...

These were pretty good. I didn't have any green onions or bell peppers, so I used yellow onion. To cut down the cooking time, I diced the raw bacon and cooked it and the onions together. They...

Very nutritious and delicious veggie side dish! I am trying to watch my fat intake (especially saturated fat) and I made a few changes per the many suggestions from prior reviewers. I steamed (n...

Delicious the way it is. I have also prepared stuffed squash omitting the crumbled bacon and substituting browned crumbled sausage, as well as italian bread crumbs for the plain ones. It is al...

This is so yummy and the presentation is lovely. Definitely company worthy! My DH doesn't eat squash but he would eat the stuffing out of these which contain the squash middles. Worth trying!