Description
Yellow summer squash becomes a delicious savory main or side with the addition of bacon, tomatoes, and scallion. A satisfying Whole30 recipe.
Ingredients
- 2 large yellow squash, halved lengthwise
- 3 slices of bacon, cooked
- 1/2 cup chopped tomatoes (any kind will do)
- 3 scallions
- 2 Tbsp almond flour
- 1 tsp Italian seasoning
- 1 egg, whisked
- olive oil
- 1 Tbsp nutritional yeast (optional)
Instructions
- Preheat oven to 325° F.
- Heat 1/2 – 1 inch of salted water in a large skillet over high heat. Cover until a low boil is reached.
- Place the halved squash cut side down in boiling salt water. Reduce heat to medium and cover with a lid. Cook for 7 minutes, or until the flesh is soft, but not mushy.
- While the squash is cooking, dice the tomatoes and bacon. Slice the scallions (whites and greens).
- Remove the squash from heat and let cool. Scoop out the pulp, leaving a 1/4 inch perimeter of pulp all the way around. Discard the seedy flesh. Roughly chop the remaining pulp and set aside.
- Pour off the water from the skillet and add a tablespoon of olive oil. Return to the burner over low heat. Add tomatoes, diced squash pulp, green onions, and bacon to the pan and stir.
- Add the nutritional yeast, almond meal, Italian seasoning, and a pinch of salt and pepper. Remove from heat and stir in the whisked egg.
- Place the squash halves on a baking sheet, and scoop stuffing mixture into each half, piling the mixture high. Bake at 325° F for 20 minutes.
Keywords: summer squash, yellow squash, stuffed squash, whole30, paleo, clean eating
