A delightful recipe for stuffed summer squash, combining savory flavors with a touch of cheese and herbs.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the right texture for the squash.
Bring a saucepan with an inch of water to a boil. Add the squash, cover, and steam for about 10 minutes until tender.
Steaming the squash makes it easier to scoop out the centers.
Drain the squash and let them cool slightly. Slice off the tops and use a melon baller to scoop out the centers, reserving the flesh.
Be gentle while scooping to avoid breaking the squash shells.
Chop the reserved squash flesh finely. In a skillet, cook the bacon until crispy, then remove and crumble. Sauté the onion and garlic in the bacon drippings until softened.
Cooking the onion and garlic in bacon drippings adds extra flavor.
In a mixing bowl, combine the chopped squash, crumbled bacon, sautéed onion and garlic, parmesan cheese, parsley, salt, and pepper.
Mix thoroughly to ensure even distribution of flavors.
Stuff the squash shells with the mixture, slightly mounding it on top. Place them in a baking dish and cover loosely with aluminum foil.
Covering with foil prevents the tops from drying out during baking.
Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 5 minutes to brown the tops slightly.
Baking uncovered at the end gives a nice golden finish.
Serve the stuffed squash warm, garnished with a sprinkle of fresh parsley.
Serving warm enhances the flavors and textures of the dish.
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