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Stuffed Summer Squash

Stuffed Summer Squash

I can’t believe summer is almost over.  And, that means that very soon my favorite vegetable, summer squash, will not be readily available. With that in mind, I plan to eat as much of it as possible as long as I can still find it fresh.  This stuffed summer squash is one of my favorite ways to use it.  And, this recipe is low-carb, which is something difficult to find in stuffed anything.  

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Stuffed Summer Squash

  • Author: Michelle @From Calculus to Cupcakes

Scale

Ingredients

  • 4 large summer or yellow squash
  • 1/2 cup sour cream
  • 1/4 cup almond flour
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked crisp and crumbled
  • garnish: chives, sliced

Instructions

  1. Preheat oven to 350 degrees.
  2. Cut squash in half lengthwise. Place cut side down in a glass baking dish. Pour a little water in the dish (just enough to cover the bottom). Microwave on high for 5 minutes.
  3. Remove from microwave and allow to cool enough to touch – Three guesses why I included the cooling step!
  4. Scrap seeds and flesh from the inside of the squash with a spoon.
  5. Stir remaining ingredients except chive into the squash seeds and flesh.
  6. Pour the water out of the baking dish and put the squash back in it – this time cut side up.
  7. Stuff with sour cream mixture.
  8. Bake for about 20 minutes or until cheese is melted and beginning to brown.
  9. Sprinkle chives on top and serve.


Nutrition

  • Serving Size: 4
  • Calories: 251
  • Sugar: 1
  • Sodium: 390
  • Fat: 21
  • Saturated Fat: 11
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 6
  • Protein: 11
  • Cholesterol: 54
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About the author

From Calculus to Cupcakes

I am a Calculus teacher who just happens to love to cook and blog about it.

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