The recipe came from Charles Skinner, who was featured as a Cook of the Week in 2006. He prepared the dish the day I went to interview him and, with great trepidation, I tried a bite. I was immediately hooked. I raved about the fish tacos to Leslie and now it's her go-to recipe when she wants to make this dish.
When I went into my computer file Friday to find the recipe and print it out for her (yet again), I came across another of Charles' recipes that I tried and really enjoyed, but haven't made in a while. It's delicious when served alongside any meat, but I particularly like it with grilled chicken.
6 to 8 small yellow squash
1/2 cup freshly grated Parmesan cheese
1/2 cup Italian bread crumbs
1/3 cup cooked, crumbled bacon or real bacon bits
Garlic powder, to taste
1/2 teaspoon Cavender's seasoning
Grated sharp Cheddar cheese
Black olives, halved (optional)
Boil whole squash until tender. Drain and let cool. Halve each squash and scoop contents into a fine mesh strainer. Place squash halves on baking sheet covered with parchment paper or greased aluminum foil.
Let the squash pulp drain for a few minutes, then press it with the back of a spoon to remove as much excess water as possible. Put remaining pulp in a medium-sized bowl and add Parmesan, bread crumbs, bacon, garlic powder, Cavender's and egg. Combine well. Spoon stuffing mixture back into squash shells. Cover with grated cheese, sprinkle with paprika and top with an olive half.
Bake uncovered at 350 degrees for 20 to 30 minutes or until they are brown and cheese is crisp. If not serving immediately, remove to warming plate and keep in oven at 200 degrees until ready to serve. Do not cover; they will lose crispness.
Ginna Parsons is the Daily Journal's food/home/garden editor.