BACON-CHILI STUFFED SQUASH
"This is such an excellent recipe and one of my very best side dishes," writes Karen Grant from her home in Tulare, California. "It looks lovely and is much easier to make than it might sound."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring water and 1 teaspoon salt to a boil. Add squash; cover and cook for 8-10 minutes or until crisp-tender. Drain. When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a saucepan, saute onion in 2 tablespoons butter. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chilies, 1/2 cup cheese, 3 tablespoons bacon, pepper and remaining salt. Drain reserved squash pulp and stir into bacon mixture. Spoon into shells., Place in two lightly greased 11x7-in. baking dishes. Melt remaining butter; toss with bread crumbs. Sprinkle over squash. Bake, uncovered, at 375° for 20 minutes. Sprinkle with remaining cheese and bacon. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 231 calories, Fat 14g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 1323mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.
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Sun Moon
[email protected]This recipe is a joke. Don't waste your time.
Apai Samuel
[email protected]This recipe is a disaster. I followed it exactly and my squash was raw and the chili was burnt.
Fidel Hernandez
[email protected]I would not recommend this recipe. It's not worth the effort.
Adebayo Timileyin
[email protected]This recipe is a waste of time. The squash was bland and the chili was flavorless.
Timothy Fultz
[email protected]I'm not sure what went wrong, but my squash turned out mushy. I think I might have cooked it for too long.
Luis Pantoja
[email protected]I found the chili to be a bit too spicy for my taste. I would recommend using a milder chili or adding some sour cream to tone it down.
Anamika Hasan
[email protected]I followed the recipe exactly and the squash was a bit undercooked. I would recommend cooking it for an extra 5-10 minutes.
Seaf Mamdouh
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make and it's always a hit with my family.
Raja Zeeshan
[email protected]I'm not a huge fan of squash, but this recipe changed my mind. The squash was so tender and flavorful.
Lesley Tawiah
[email protected]The bacon adds a nice smoky flavor to the dish. I also like that you can adjust the spiciness of the chili to your liking.
Konlan Emmanuel
[email protected]This recipe is a great way to use up leftover chili. I love that it's a one-pot meal so there's less cleanup.
Henoko Riziki
[email protected]I've made this dish a few times now and it's always a crowd-pleaser. The squash is soft and flavorful and the chili is hearty and satisfying.
Joshua V.H.
[email protected]This bacon chili stuffed squash was a hit at my last dinner party! Everyone raved about the flavor and the squash was cooked perfectly.