Stuffed Yellow Squash

I've never liked yellow squash better than I have with this recipe. It's a winner for sure and a fun way to change things up - maybe dress things up - for a little different take on yellow squash. Austin Hamilton, our Operations Manager, actually suggested the ideas behind this recipe. Since I know Austin and I know he likes to cook - and gets rave reviews for his cooking skills - I figured it was worth a shot. It's pretty simple with lots of options for variation.

 

Ingredients: 

2 Southern Valley Summer Squash, halved and seeds removed

8 oz cream cheese, softened

3 slices bacon, cooked till crisp

1/2 cup frozen spinach, thawed and drained

Salt and pepper to taste

 

Instructions:

Preheat oven to 350 F.

Mix cream cheese, spinach, salt, and pepper until thoroughly combined. Place in the hollowed out part of the squash.

Sprinkle with crumbled pieces of bacon. Cook for 30-40 minutes or until the squash is fork tender. 

 

Serves: 4

Cream cheese and spinach

Stuffed yellow squash 

There are so many ways you can change this up! Add some minced garlic to the cream cheese mixture, remove the spinach if you're not a fan, substitute sausage for bacon, sprinkle parmesan cheese on the top, add in fresh herbs such as basil or thyme. Make it yours and make it delicious! Easy, beautiful, delicious. 

Katie Murray

Katie grew up in the farming community of South Georgia and attended Abraham Baldwin Agricultural College and the University of Georgia where she received her Bachelor's in Agricultural Education. After graduating from North Carolina State University with her Master's in Agricultural Education, she spent two years working as an agricultural consultant in rural Africa. In the summer of 2014, Katie returned to her hometown of Moultrie, GA and is the Director of Communications and Marketing for Southern Valley Fruit & Vegetable, Inc.

More in this category: « Low-Carb Squash Casserole

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