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    STUFFED SUMMER SQUASH with cauliflower dip and crispy bacon

    Stuffed summer squash with cauliflower dip and crispy bacon

    A few days ago, two nice sisters were guests at the Columbus Italian supper club. The dinner was a success, and my two new friends gave me a basket of summer squash, grown in their garden. The next day, I create a recipe that would emphasize  the genuine taste of these wonderful vegetables. I decided to cook stuffed summer squash  with a soft and delicate cauliflower dip. To add a crispy note and flavorful, I mixed the dip bacon flakes, Parmigiano Reggiano cheese and a sprinkle of black pepper. The result was surprising. A summer dish, tasty and rich in vitamins!

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    stuffed-summer-squash

    • 2  medium yellow summer squash
    • 1 cup cauliflower dip (click here for the recipe)
    • 6 oz uncured smokedhouse bacon
    • 4 tbsp grated Parmigiano Reggiano cheese
    • 1 tbsp extra virgin olive oil
    • to taste grounded black pepper
    • to taste table salt

    Stuffed yellow summer squash with cauliflower dip and crispy bacon

    Preheat the oven at 355° F.

    FIRST STEPS

    First of all, Cut the summer squash in half, and boil them 5 minutes in salted water. Then, drain the vegetables and scoop them by eliminating the pulp and seeds.

    Stuffed yellow summer squash with cauliflower dip and crispy bacon

    BACON FLAKES

    Heat a pan and fry the bacon in its own fat until golden brown and crispy. Strain the bacon and let rest on a paper towel to drain the excess fat. Now, cut the bacon into flakes and combine with the cauliflower dip (click here for the recipe!).

    Stuffed yellow summer squash with cauliflower dip and crispy bacon

    STUFFED SUMMER SQUASH

    Spread the backs of summer squash with olive oil. Fill the vegetables with the bacon and cauliflower dip. Complete with a generous sprinkling of Parmigiano Reggiano cheese and black pepper.

    crispy bacon and cauliflower

    INTO THE OVEN

    Bake the stuffed summer squash at 355 ° F for 20-25 min. Finally, broil until cheese is golden. Let the rest the stuffed summer squash 5 minutes before serving.

    Stuffed yellow summer squash with cauliflower dip and crispy bacon

    Stuffed yellow summer squash with cauliflower dip and crispy bacon

    TAKE A LOOK AT THIS:

    Roasted cauliflower dip

    roasted cauliflower dip

    PRINTABLE VERSION

    STUFFED SUMMER SQUASH with cauliflower dip and crispy bacon
     
    Print
    Prep time
    20 mins
    Cook time
    30 mins
    Total time
    50 mins
     
    A few days ago, two nice sisters were guests at the Columbus Italian supper club. The dinner was a success, and my two new friends gave me a basket of summer squash, grown in their garden. The next day, I create a recipe that would emphasize the genuine taste of these wonderful vegetables. I decided to cook stuffed summer squash with a soft and delicate cauliflower dip. To add a crispy note and flavorful, I mixed the dip bacon flakes, Parmigiano Reggiano cheese and a sprinkle of black pepper. The result was surprising. A summer dish, tasty and rich in vitamins!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Entree
    Cuisine: Italian-American
    Serves: 4
    Ingredients
    • 2 medium yellow summer squash
    • 1 cup cauliflower dip (click here for the recipe)
    • 6 oz uncured smokedhouse bacon
    • 4 tbsp grated Parmigiano Reggiano cheese
    • 1 tbsp extra virgin olive oil
    • to taste grounded black pepper
    • to taste table salt
    Instructions
    1. Preheat the oven at 355° F.
    2. FIRST STEPS
      First of all, cut the summer squash in half, and boil them 5 minutes in salted water. Then, drain the vegetables and scoop them by eliminating the pulp and seeds.
    3. BACON FLAKES
      Heat a pan and fry the bacon in its own fat until golden brown and crispy. Strain the bacon and let rest on a paper towel to drain the excess fat. Now, cut the bacon into flakes and combine with the cauliflower dip (click here for the recipe!).
    4. STUFFED SUMMER SQUASH
      Spread the backs of summer squash with olive oil. Fill the vegetables with the bacon and cauliflower dip. Complete with a generous sprinkling of Parmigiano Reggiano cheese and black pepper.
    5. INTO THE OVEN
      Bake the stuffed summer squash at 355 ° F for 20-25 min. Finally, broil until cheese is golden. Let the rest the stuffed summer squash 5 minutes before serving.
    6. Stuffed yellow summer squash with cauliflower dip and crispy bacon
    3.2.2925

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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