Sunday, June 5, 2011

Stuffed Eight-ball Squash

Recipe #5.  We picked peaches and blackberries at an orchard on Friday and while we were there I picked up a few vegetables.  The eight ball squash was new to me and the farmer told me it would be great grilled or stuffed.  I decided to stuff, bacon style.

2 eight ball squash
3 strips bacon
1/4 cup green bell pepper, diced
1/2 cup red onion, diced
1/2 cup Italian herb panko
1/4 cup freshly grated parmesan cheese
2 Tbs. fresh parsley
salt and pepper

Preheat oven to 350°.  Bring a large pot of salted water to a boil.  Cook the bacon in a skillet until crispy over medium heat.  Remove and crumble, reserving 1 Tbs. bacon grease.  Add green pepper and onion and cook until onion is translucent.  While pepper and onion are cooking, trim stems of squash and cut in half.  Scoop out squash pulp and add to green pepper and onion.  Season with salt and pepper.

While veggies are cooking, parboil squash shells for 2-3 minutes then drain.

To the vegetables, add crumbled bacon, panko, parmesan, and chopped parsley.  Stuff shells with mixture and bake 15 minutes.

We all enjoyed this and I'll definitely make it again.  Next time I might add an extra squash to overfill the shells and add more veggie goodness.
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