Stuffed Yellow Squash Recipe -
Stuffed Yellow Squash Recipe

Stuffed Yellow Squash

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"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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Original recipe makes 8 servings Change Servings


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

Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2003

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.

Most Helpful Critical Review
Aug 21, 2010

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.


28 Ratings

Aug 11, 2003

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.

Jan 29, 2003

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.

Feb 09, 2006

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.

Dec 25, 2005

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.

Jul 20, 2005

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!

Jul 15, 2005

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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