This was just about the best squash stuffing I’ve ever made or eaten. I had to make it up, because I couldn’t find the recipe I wanted. 🙂
1 medium onion, diced
12 oz bacon, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
2 cans diced tomatoes
2 cups cooked chicken, diced
1 tbsp Italian seasoning
salt and pepper to taste
approx. half a loaf of bread, cut into 1/4″ cubes
slices of mozzarella cheese
In a skillet, cook together the onion, bacon and garlic, until onion is soft and translucent and bacon is browning. Stir frequently! Remove from the skillet, leaving the drippings. Add the mushrooms and cook them until they are deeply golden. They’ll shrink a lot, but don’t substitute canned, please. Add these to the bacon and onions. Now pour in the two cans of tomatoes, undrained, and stir in the chicken and the Italian seasoning. Season to taste with salt and pepper, and let this simmer for about ten minutes to release the flavors. Add this to the bacon mixture, which you hopefully thought to put into a largish bowl. Add bread cubes to absorb the extra tomato liquid. We used almost half a loaf, but not quite. Fill the squash cavities and bake as recommended by someone other than me, because my squashes were underdone. About ten minutes before they’re finished, top with slices of mozzarella cheese to melt.
This made enough to fill five or six squashes, so adjust accordingly. The bacon makes this dish man-friendly; my man, at least, will happily eat the lightest fare, as long as there is bacon.
And mozzarella. Oh, my goodness. We have been producing lately the bestest, most delicious mozzarella I have ever tasted. I just can’t get enough of it! If you are one of our shareholders, you can get some, too, but if you’re not, your results are going to be inferior. There’s no help for it, though, so, chin up!