Stuffed Summer Squash

Summer squash may be my favorite vegetable.  It is, at the very least, one of my favorites.  I recently saw a recipe that looked very similar to this when I was looking at recipes with my step-daughter.  It was in a Southern Living cookbook, but even though it was different recipe all together, it reminded me of the look of potato skins.  Well, potatoes are one of the things Steve is trying not to eat, so anything that would give us a similar flavor without the starch seems like a good idea, so I decided to create my own stuffed squash recipe using the ingredients I would use in a loaded baked potato.  This was definitely a good idea because they were yummy!

In this recipe, you are going to microwave the squash first and then scrape out the seeds and some of flesh, leaving just the shell behind.  I actually really like the seeds especially mixed up with the other ingredients, but if you want to try to remove yours, which would be a rather tedious task, then you would probably need more of the other ingredients.  I have not made it this way, so I really can’t say how much you would need.  We also all ate two (one whole squash), but you could probably get by serving just one per person.

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Stuffed Summer Squash

Prep 20 mins

Cook 25 mins

Total 45 mins

Author Michelle

Yield 4 -8

Ingredients

• 4 large summer or yellow squash
• 1/2 cup sour cream
• 1/4 cup almond flour
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked crisp and crumbled
• garnish: chives, sliced

Instructions

1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise. Place cut side down in a glass baking dish. Pour a little water in the dish (just enough to cover the bottom). Microwave on high for 5 minutes.
3. Remove from microwave and allow to cool enough to touch – Three guesses why I included the cooling step!
4. Scrap seeds and flesh from the inside of the squash with a spoon.
5. Stir remaining ingredients except chive into the squash seeds and flesh.
6. Pour the water out of the baking dish and put the squash back in it – this time cut side up.
7. Stuff with sour cream mixture.
8. Bake for about 20 minutes or until cheese is melted and beginning to brown.
9. Sprinkle chives on top and serve.

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