Stuffed Yellow Squash with Bacon
Minutes Prep time: 30
Minutes Total time: 50
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 50
Servings: 6
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
3 large yellow summer squash, halved lengthwise (3 squash = about 1-1/2 pounds)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
6 round buttery-flavored crackers, crushed
1/3 cup shredded Cheddar cheese
4 slices bacon
1/2 cup chopped yellow onion
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 teaspoon garlic powder
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 98 mg | 10% |
Carbohydrate | 11 g | 4% |
Cholesterol | 12 mg | 4% |
Total Fat | 6 g | 9% |
Iron | 1 mg | 5% |
Calories | 112 kcal | 6% |
Sodium | 488 mg | 20% |
Protein | 5 g | 11% |
Saturated Fat | 2 g | 11% |
Sugars | 5 g | 1% |
Vitamin C | 10 mg | 17% |
Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Carefully scoop pulp from each squash half, leaving 1/4-inch shells and reserving pulp. Arrange shells in baking dish; sprinkle with salt and pepper. Combine crackers and cheese in small bowl; set aside.
Heat large skillet over medium heat. Add bacon; cook 5 minutes or until bacon is crisp. Remove bacon from skillet; chop and set aside. Remove and discard half of bacon fat from skillet.
Add onion and reserved squash to skillet. Cook 5 minutes or until onion and squash are lightly browned and softened, breaking up large pieces of squash. Stir in bacon, drained tomatoes and garlic powder; cook 2 minutes more. Spoon mixture into squash shells.
Bake 20 minutes or until squash shells are tender. Top with cheese mixture. Bake 5 minutes more or until cheese melts.
Stuffed Yellow Squash with Bacon