Garden Stuffed Yellow Squash

READY IN: 35mins
Recipe by mommy2taylor

This is a great summer recipe! Great served as a side when grilling steaks. I add extra cheese to the top of mine!

Top Review by De P.

I was making squash for the first time and decided to try this one. It came out good and I will definitaly do it again. I did make some chages though, based on what I had at home. <br/><br/>I omited the bacon, to make it vegetarian.<br/>I used canned diced tomatoes (about 3 tbsp),and added drained canned mushrooms because I didnt have fresh on hand. <br/><br/>Next time I make I will make sure I have fresh ingredients on hand. <br/><br/>I also bought small single size foil pans and broke it down into three servings, freezing 2 and cooking one for dinner tonigh.

Ingredients Nutrition


  1. Cover squash with water; bring to a boil.
  2. Cover, reduce heat, and simmer 8-9 minutes or until squash is tender but still firm.
  3. Drain; cool slightly.
  4. Cut squash in half lengthwise; remove seeds, leaving a firm shell.
  5. Combine onion, tomato, green pepper, basil, salt and pepper on a bowl.
  6. Stir in cheese.
  7. Place squash shells in 13x9 baking dish.
  8. Spoon mixture into shells; dot with butter.
  9. Sprinkle with bacon.
  10. Bake, uncovered at 400 degrees for 20 minutes.
  11. Optional- you can sprinkle more cheese on top and bake the last several minutes till melted.

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