You may also like
Categories:Viewed: 40 - Published at: 6 years ago
Ingredients
- 8 summer squash
- 6 slices bacon
- 1 small onion, chopped
- 1 pt. sour cream
- 1/2 c. grated Cheddar cheese
- 1/2 tsp. salt
- 1/2 tsp. dried marjoram
- 1 c. Chablis
Method
- Stem and hollow out center of squash.
- Reserve pulp.
- Be careful not to cut through the sides or bottom of squash.
- Cook bacon until crisp.
- Drain and crumble.
- Saute squash pulp and onion in bacon drippings.
- Remove skillet from heat.
- Allow onion mixture to cool in the skillet for 10 minutes.
- Add sour cream, grated cheese and crumbled bacon to the skillet.
- Stir.
- Stuff this combination into hollowed squash.
- Pour the Chablis into a 9 x 9-inch baking dish.
- Place the stuffed squash carefully into the dish.
- Cover with a top or foil and bake in preheated 325° oven for 45 minutes.
