A Summer Rite Of Passage: Stuffed Yellow Squash

Hello Dear Reader,

Today I am sharing my stuffed yellow squash recipe along with Summertime memories.

I grew up eating a variety of Summer squash fresh from my Mother's ambitious and beautiful vegetable garden many decades ago. 

She had a variety of culinary tricks up her gingham blouse sleeves to enhance the flavor of the less than impressive tubular or patty shaped Summer squash. 

I remember those lush leaves and the heady fragrance of pungent zucchinis, yellow squash and the white patty squash. 

Oh how intense their Summer fragrance was.

I recall it all as vividly today; in fond remembrance of  my Mother as she and I gathered those precious commodities together while the thick Summer dew clung to their woody vines.

Jemma's Garden

These days I crave the memories of days gone by as much as I do the flavor of the Summer squash and more days than not I sauté the tubular bundles in a high quality butter with a bouillon cube. 

Delicious indeed and worth giving it a try, I might add.

Once Squash Sets It Mind To Producing It Produces!

This recipe is very appealing and quite simple to prepare and makes such a lovely Summer Side dish.

Stuffed Yellow Squash Recipe

Makes 6 

Prep Time 20 Minutes

Total Time 40-45 Minutes

Oven 375

Ingredients For Stuffed Summer Squash

3 Medium/Large Yellow Squash  cut in half with pulp and seeds removed

1/2 can Rotel Tomatoes with Green Chilies drained

1 Cup Cooked Brown Rice

1/2 Cup Shredded Sharp Cheese

6 slices of cooked and crumbled bacon

1/2 cup diced sweet onion sauteed

3 Tablespoons Olive Oil

Salt and Pepper to Taste

Directions For Stuffed Yellow Squash

Rinse and pat dry 6  Summer Yellow Squash, cut  squash in half, remove pulp and seeds. Sprinkle squash with half of olive oil and salt and pepper. Place squash upside down on foil covered baking dish. Sprinkle with remaining olive oil, salt and pepper and place in oven to roast for 15 minutes.

In the meantime combine tomatoes, chilies, rice, half of the shredded cheese, bacon and onion in a bowl.

Remove squash after 15 minutes of roasting, invert and fill squash halves with rice mixture.

Bake for 15- 20 more minutes, top with remaining cheese and bake until cheese is melted.

Wishing you all well this fine weekend in June

I hope you enjoy this Summer side dish as much as Dave and I do.

Jemma