Pinterest Dinner

You should know something about me…. I am OBSESSED with pinterest.

But really, if you are not currently on pinterest, then something needs to change… STAT!

Pinterest is near and dear to my heart, because there is a never ending plethora of amazing food, clothes, hair, travel destinations, and crafting ideas. You can literally be amused looking at the “pins” for hours (and I would know!).

Thank you pinterest

So when I found a pin on pinterest for Stuffed Zucchini Squash I knew I had to come up with my own version of the recipe. The result?…purely delicious! And I have pinterest to thank for that!

Upon inspection, you may think a vegetable stuffed with more vegetables would be bland and non-delicious. Well, think again because the key to this dish is a layering of flavors… sweet caramelized onion and carrots, meaty mushrooms, fresh tomato, a hint of cheese, and you can’t forget the bacon! (10 bucks says you just got a little hungry)

Seriously, this is a perfect way to eat your veggie’s in a delightful and interesting combination! Try it out! You will definitely NOT be disappointed!

Print this recipe!

Vegetable Stuffed Squash


Ingredients

  • 2 teaspoons olive oil
  • 1/4 small red onion, diced
  • 1/4 cup carrot, diced
  • 3 small shiitake mushrooms, diced
  • 3 garlic cloves, finely chopped
  • 2 small yellow squash
  • 1/2 tomato, diced
  • 2 slices turkey bacon, crumbled
  • 1 tablespoon plain greek yogurt
  • 1/4 cup 2% mexican shredded cheese
  • Parmesan cheese
  • salt and pepper
  • basal, rosemary, red pepper flakes

Directions
In a small sauté pan, heat the oil on medium heat. Then add the onion and carrot and cook for 5 minutes, until translucent. Turn down the heat to low and add mushrooms and garlic. Cook until everything is soft, about another 4 – 5 minutes. Remove from heat when cooked.

Slice your yellow squash in half, lengthwise. 

Hollow out the middle of the sliced squash with a spoon, being careful not to puncture the outer layer of squash. Save the removed middle of the squash and roughly chop.
Cute little “boats”!

Add the chopped squash and tomato to the onion mixture and season to taste with salt, pepper, basal, rosemary, and red pepper flakes. Stir in crumbled bacon, yogurt, and cheese until everything is throughly combined.
Firmly pack mixture into the hollowed out squash “boats.” Distribute the mixture evenly between the 4 squash halves. Place squash in a lightly greased oven proof dish.
Bake squash in a preheated 400 degree oven for 20 minutes. Then broil to brown the tops slightly for 1 – 2 minutes.

Consume and be happy

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