Prep 0 mins
Cook 0 mins
My grandmother gave me this recipe years ago and it's been a favorite of mine ever since. Hope you will enjoy it!
- Boil the squash 10 minutes until softened.
- When cooled enough to handle, remove the stems and cut in half lengthwise.
- Remove the pulp.
- Cook the bacon until crisp.
- Saute the onion in 2T bacon drippings.
- Add crumbled bacon, breadcrumbs and squash pulp.
- Fill the squash shells.
- Top each shell with cheese.
- Broil until melted.
- Sprinkle with paprika.
really was excellent and easy too!
I didn't give this a rating because I unintentionally deviated from the recipe. I used a 40% less fat cheddar blend. The bread crumbs were very dry and we wound up just shaking them off and eating the squash plain. I think a full fat cheese would have helped with that. It took 25 minutes for the squash to soften (I boiled). Next time, in addition to using full fat cheese, I'll sprinkle fresh or panko bread crumbs directly on the squash before topping with the bacon, onion and cheddar.
I've got an over abundance of summer squash in the garden right now and needed a way to prepare it. This was very nice and enjoyed by me and DH. I didn't boil the squash but put it in a hot oven (350F) for about 30 minutes on a piece of tin foil and this made it nice and soft and easy to cut and didn't have to look for a huge pot. I also have to admit I forgot the bread crumbs until I went to submit this review. I know it would have been better with them, but just forgot and it tasted awesome anyways. I used a mexican blend of shredded cheese as that's what I had, this is a very forgiving recipe as even with all my mistakes it was still awesom - we had a lot left over so wrapped it in tinfoil, placed in fridge and tonight will just reheat and have with dinner. Thanks Dreamgoddess for sharing this recipe.