Recipe by Southern Living magazine
"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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medium-size yellow squash
green onions, chopped
diced green bell pepper
fine dry bread crumbs
butter or margarine, melted
shredded Parmesan cheese
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 barely fit. Otherwise----it is truly yummy. Jean Smith Unionville,Ct.
Pretty good as is though it could use a whole lot m more spice. Presentation is beautiful, but the squash look better than they taste. My husband liked the squash, but I thought it was on the undercooked side despite cooking it an extra 20 minutes! Must be my apartment-grade oven. Next time I'll scoop out more and finely dice the middle and make one large half squash for each person. Cant eat too much of this in one sitting.
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 whole and the result was a very smooth delicious filling.
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 it for our special meal. We liked the ability to prepare it ahead of time and stick it in the oven just a few minutes before eating.
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 looked very pretty!
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 (not boiled)3 medium yellow squash that I had previously halved for 6 minutes. I did not use any of the squash pulp--I just removed all the watery seeds and discarded and left the rest of the squash shell intact. Per another reviewer I also used lower fat bacon bits. Instead of green onions, I used sweet Vidalia onions (they are in season and I live in Georgia). I sauteed the onions and peppers in a small pan coated with Pam and a teaspoon or two of olive oil. Per another reviewer I seasoned the squash before stuffing with ground pepper and garlic powder to boost the flavor. I also used dry Italian bread crumbs and added grated Parmesan cheese (from the green cannister you find near the pasta). I melted 1 tablespoon of Smart Balance spread (instead of using butter) and mixed the sauteed veggies, bread crumbs, grated cheese, and melted spread. I ended up having to add about a teaspoon of olive oil to moisten the stuffing sufficiently. (If fat is a real issue in your diet you could just moisten with either vegetable broth or chicken broth.) After stuffing the prepared squash halves, I added probably 2 tablespoons max of the shredded Parmesan cheese from the refrigerated section. Thanks for the great recipe and all the helpful previous reviews! Will definitely prepare this again.
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