Recipe: Stuffed Summer Squash

It's that time of year again.  The time of year when you lock your car at church to make sure it doesn't get filled with zucchini!

Our neighbor has a glut of these really pretty round yellow summer squash and brought us a boatload of them.  They are round like pumpkins, so I thought I'd try stuffing them like pumpkins.  They turned out wonderful!

Stuffed Summer Squash

8 round yellow squash (but you could really use any over-active similar produce.)
2 boxes Stove-top Stuffing
1 lb cooked crumbled bacon
2 lb grated Mexican style cheese (mix of monterey jack and cheddar will work)
2 heaping Tablespoons of minced Garlic
2 cans condensed milk
1 C sour cream
1 tsp Cumin
2 eggs



1.  Cut the tops off of the squash.  If using regular crookneck or zucchini, cut in half long way.  Scoop out & discard the innards.

2.  Mix the stuffing, garlic, cheese, and bacon together.

3.  Stuff the dry mix into your vegi bowls.  They should be pretty full.















4.  Mix the milk, sour cream, cumin & eggs together.  Carefully pour this mix into the dry mix in the bowls.
5.  Bake 350 for less than one hour.  You want the summer squash to be soft but not mushy.

These are cool looking when served whole, but can be cut into wedges too.