Bacon Chili Stuffed Squash Recipes

GROUND BEEF STUFFED SQUASH

Steps:

• Preheat the oven to 400ºF/200ºC.
• Cut the butternut squash into halves and remove its seeds with a spoon.
• Line a baking tray with parchment paper and lay the butternut squash halves on it. Roast for 30 minutes.
• Meanwhile, heat the olive oil in a skillet. Add the ground beef and cook it until brown, stirring often.
• Add the onion, garlic, and mushrooms. Cook until the onion softens.
• Add the tomato, bell pepper, dried thyme, oregano, cayenne pepper, salt, and pepper. Stir and cook further for about 15 minutes, on low-medium heat.
• Remove the roasted butternut squash from the oven and scoop out some more of its flesh, to make room for the stuffing.
• Stuff the butternut squash halves with the beef mixture and top with grated parmesan.
• Return to the oven and cook for 10 more minutes.

BACON-CHILI STUFFED SQUASH

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.

CHICKEN CHILI STUFFED ACORN SQUASH

Steps:

• Preheat the oven (or grill) to 400°F.
• Wash the outside of the squash.
• Microwave the whole acorn squash for 3 to 3-1/2 minutes. Remove with hot pads or a towel. Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan works well too.
• Melt the butter in a small dish and add the maple syrup. Brush the mixture over the cut halves of each acorn squash. Pour any remaining equally into the cavity of each squash.
• Stir the salt, pepper, chili powder, and cumin together and sprinkle it over each half of the squash.
• Bake for 45 to 50 minutes or until the squash is fork-tender.
• Heat the olive oil in a Dutch oven over medium-high heat. Add the ground chicken and onion. Cook until the chicken is completely cooked. If necessary, drain off any fat.
• Stir in cumin, chili powder, salt, and pepper. Cook until the spices are aromatic.
• Add black beans, tomatoes. cilantro and jalapeno. Stir to combine. Salt and pepper to taste. Cook until heated through.
• Spoon the chicken chili into the cooked squash. Garnish with cheese and cilantro and serve.

SAVORY SUMMER SQUASH WITH BACON

Steps:

• Place 2 paper towels on a microwave-safe plate; add bacon and top with another paper towel. Cook in microwave on high until some grease is absorbed, about 30 seconds.
• Transfer bacon to a deep skillet and cook over medium-high heat, stirring often, until crisp, 5 to 10 minutes. Lower heat to medium; stir garlic into bacon and cook until fragrant, about 30 seconds. Add onion; cook and stir until onion is slightly translucent and still firm, about 5 minutes.
• Mix squash into onion-bacon mixture; cook and stir until squash is slightly softened, about 5 minutes. Add artichoke hearts; cook until heated through, 2 to 3 minutes. Add capers and rosemary; cover skillet and cook, stirring often, until squash is softened but firm to the bite, about 5 more minutes. Season with salt and white pepper.

BACON STUFFED ZUCCHINI

Steps:

• Preheat oven to 375 degrees.
• Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
• Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
• In a large skillet, add butter and oil to medium-high heat.
• Saute mushrooms and onions for about 4 to 5 minutes.
• Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
• Add salt, pepper, cayenne, and cumin.
• Mix in half of the cheese and half of the cooked bacon.
• Scoop filling into the hollowed out zucchini(s).
• Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
• Poke a few SMALL holes in the top of the packet.
• Bake for 15-20 minutes (less if you have small zucchinis).
• Remove from oven; remove top foil sheet.
• Cover in remaining cheese and bacon.
• Place back in oven (uncovered) for a few minutes until cheese melts.