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You are here: Home / Recipes / Entrées / STUFFED SUMMER SQUASH with cauliflower dip and crispy bacon

STUFFED SUMMER SQUASH with cauliflower dip and crispy bacon

07/14/2015 by Filippo Trapella Leave a Comment

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

 

Filed Under: Entrées, Gluten Free, Recipes Tagged With: american, bacon, filling, italian, recipe, scoop, squash, stuffed, summer, yellow, zucchini

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