Stuffed Squash(Yellow Crookneck)
Juicy stuffed yellow crookneck squash filled with cornbread dressing and topped with crispy bacon, offering a savory and satisfying dish perfect for family dinners or gatherings.
Ingredients
Instructions
- Place whole squash in boiling water until they can be pierced with a fork.
- Remove from water and cool in cold water.
- Slice squash in half lengthwise and scoop out seeds.
- Mix the seeds with prepared cornbread stuffing.
- Fill the cavity of each squash half with the stuffing mixture, mounding slightly.
- Top each filled squash with a strip of bacon.
- Bake at 350°F for 30 minutes until bacon is crispy and squash is heated through.
Tips & Substitutions
For added flavor, consider mixing in some sautéed onions or bell peppers with the cornbread stuffing. If you prefer a vegetarian option, you can substitute the bacon with diced mushrooms or smoked paprika. To save time, use pre-cooked bacon or turkey bacon. Make sure to adjust the cooking time accordingly if using different ingredients.
Serving Suggestions
These stuffed squash halves make a delightful main dish, especially when paired with a simple salad or roasted vegetables. You can also serve them alongside a side of Pineapple Baked Beans for a sweet and savory combination. For a heartier meal, consider serving with crusty bread or a grain-based side like quinoa or rice.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed squash in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the oven method will keep the bacon crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Squash(Yellow Crookneck) contains roughly 346 calories, with 9g protein, 33g carbohydrates, and 20g fat. It is a good source of protein (17% of the Daily Value), dietary fiber (16% of the Daily Value), and vitamin A (13% of the Daily Value). Note that it is relatively high in sodium, at 1002mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of squash for this recipe?
Yes, you can substitute yellow crookneck squash with zucchini or acorn squash. Just adjust the cooking time according to the size and thickness of the squash you choose. Each type will provide a slightly different flavor and texture, so feel free to experiment.
How can I make this dish gluten-free?
To make this recipe gluten-free, use a gluten-free cornbread stuffing mix. There are many brands available that offer great flavor and texture. Additionally, ensure that the bacon you choose is gluten-free, as some processed meats may contain gluten.
Can I prepare this dish in advance?
Absolutely! You can prepare the stuffed squash ahead of time by cooking the squash and filling them with the stuffing. Cover and refrigerate until you're ready to bake. When ready to serve, simply pop them in the oven and adjust the cooking time if they are cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).