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STUFFED YELLOW SQUASH WITH BACON

Active Time : 50 Minutes
Total Time : 50 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 3 3 squash = about 1-1/2 pounds large yellow summer squash, halved lengthwise
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 6 round buttery-flavored crackers, crushed
  • 1/3 cup shredded Cheddar cheese
  • 4 slices bacon
  • 1/2 cup chopped yellow onion
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1/2 teaspoon garlic powder
DIRECTIONS

Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Carefully scoop pulp from each squash half, leaving 1/4-inch shells and reserving pulp. Arrange shells in baking dish; sprinkle with salt and pepper. Combine crackers and cheese in small bowl; set aside.

Heat large skillet over medium heat. Add bacon; cook 5 minutes or until bacon is crisp. Remove bacon from skillet; chop and set aside. Remove and discard half of bacon fat from skillet.

Add onion and reserved squash to skillet. Cook 5 minutes or until onion and squash are lightly browned and softened, breaking up large pieces of squash. Stir in bacon, drained tomatoes and garlic powder; cook 2 minutes more. Spoon mixture into squash shells.

Bake 20 minutes or until squash shells are tender. Top with cheese mixture. Bake 5 minutes more or until cheese melts.