In an early 1960’s cookbook from Chattanooga, Tennessee, I found three or four versions of recipes for stuffed yellow summer squash. The sheer number of recipes in one cookbook led me to believe two things: First, stuffed summer squash must be a southern thing. Second, it had to be good. Thus, I set out to make my own version of my newly discovered dish.
It would have been very sensible of me just to make one of the recipes from the cookbook for the first time, but I have never been accused of being too sensible…
Luckily, the dish turned out great. In fact, my husband was such a fan that he insisted I not tweak the recipe some the next time I made it…yeah, he knows me.
Once you fill the squash with the stuffing mixture, you may have some leftover. You can just place the leftover squash stuffing in a small baking dish and bake it with the rest of the squash. It will reheat well the next day.
We eat the stuffed squash as a main dish, but it would also be a great side vegetable dish.
This dish is easily turned into a vegetarian dish by simply omitting the bacon. You could also substitute sun-dried tomatoes or mushrooms instead of the bacon.