Best Bacon Chili Stuffed Squash Recipes

STUFFED PATTYPAN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
• Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
• Bake for 15 minutes in the preheated oven, or until squash are heated through.

STUFFED SQUASH BLOSSOMS WITH CREAM CHEESE AND BACON

Steps:

• Put the cream cheese in a bowl to soften for a few minutes before you start.
• Combine basil, bacon, salt, pepper, onion, and cream cheese.
• Spoon about 1 tsp or a little more of the cream cheese mixture into the blossoms, depending on their size.
• Gently twist the ends of the petals together.
• Combine flour and cornmeal, with a little salt if you like.
• Whisk egg white into water thoroughly.
• Dip each blossom into the egg white mixture, keeping petals twisted, then roll it in the flour/cornmeal.
• Place filled blossoms in the fridge for 7-10 minutes.
• Heat 1-2" oil in a sturdy pot, to about 350 degrees F.
• Fry blossoms until golden brown, turning occasionally.
• Drain on paper towels and serve!

GRILLED BACON-STUFFED SUMMER SQUASH

Steps:

• Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat. Meanwhile, cut squash lengthwise into halves. With spoon, scoop out pulp, leaving at least 1/2 inch shell; set aside. Coarsely chop pulp. Cook bacon in medium skillet over medium heat until browned. Add onion and celery; cook and stir 2 minutes. Stir in squash pulp; cook and stir 1 minute. Remove from heat; set aside.
• Stir in bread crumbs, cheese, and thyme. Spoon filling evenly into squash shells; pressing lightly. Place on grill. Grill covered, 7 to 11 minutes or until squash is tender and filling is hot.