Tomato Filled Squash
A hearty stuffed squash dish featuring tender yellow crookneck squash filled with a savory mixture of tomatoes, bacon, cheese, and vegetables, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Cook squash in boiling salted water for 5 minutes or until tender and drain.
- Halve squash lengthwise and scoop out pulp.
- Combine pulp with green pepper, onions, tomatoes, bacon, cheese, salt, and pepper.
- Spoon filling into squash cavities.
- Top each with bread crumbs and dot with butter.
- Bake at 400° for 20 minutes.
Tips & Substitutions
For added flavor, try adding garlic or herbs like basil or thyme to the filling. If you're short on time, pre-cooked bacon can save you some prep work. You can also substitute zucchini for the crookneck squash if needed. To boost the nutrition, consider adding chopped spinach or kale to the mixture. This dish is adaptable, making it a great choice for using up summer vegetables.
Serving Suggestions
Serve the tomato-filled squash as a delightful main dish or as a side alongside grilled meats or seafood. It pairs beautifully with Midwest Vegetable Crunch Salad for a fresh contrast. For a heartier meal, consider serving it with a slice of crusty bread or a side of Just Like Fresh Cooked Green Beans. This dish also works well for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the stuffed squash in a preheated oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can microwave individual portions for a quicker option, but the oven will help maintain the texture of the breadcrumbs.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato Filled Squash contains roughly 705 calories, with 10g protein, 15g carbohydrates, and 67g fat. It is an excellent source of vitamin C (74% of the Daily Value) and protein (21% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1103mg per serving (48% 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 prepare the filling in advance?
Yes, you can prepare the filling a day ahead. Just store it in the refrigerator until you're ready to stuff the squash. This will save time on cooking day and allow the flavors to meld together even more.
What can I substitute for American cheese?
If you prefer a different cheese, mild cheddar or mozzarella would work well in this recipe. For a sharper flavor, consider using gouda or provolone. Just ensure it melts well to create a creamy filling.
Is this recipe suitable for freezing?
Yes, you can freeze the stuffed squash before baking. Wrap them tightly in plastic wrap and place them in an airtight container. When ready to use, thaw them in the refrigerator overnight and bake as directed, adding a few extra minutes to the cooking time if necessary.
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).