How to Prepare Stuffed summer squash

We all love palatable, well-prepared food. It lifts your spirits, unlike some poorly concocted food. Stuffed summer squash is deceiving sumptuous dish. When in season, the yellow squash do not only taste good but also adds a good look in your plate. It is one of my favorite meals.

At first you will be forgiven to think that you are eating fat and calories filled food. This delicious meal has about 130 calories per serving.

Stuffed summer squash is best cooked with olive oil instead of butter. Add some mushroom for meaty feel. It has lower carbs than stuffed potatoes and a great flavor too. The good things is that you can feel the squash with anything you like. If Italian food awakens yours taste bud then Italian sausage might give you an awesome Italian experience.

After mixing the squash with stuffing mixture, you may have some leftovers. Simply take the leftovers and bake with the remaining squash. It will reheat quite well the following day. You can choose to have stuffed squash as the main dish or side vegetable dish. The best part is that if you are vegetarian or vegan, you simply omit bacon and animal products you will have yourself a vegetarian meal. Consider substituting the bacon with mushrooms or sundried tomatoes.

Stuffed summer squash is one of the easiest weeknight meals. Summer squash comes in an array of sizes, shapes, and colors. It is advisable to interchange them in recipes although the taste may vary a little. While some people love them very soft, others prefer when they have a little bite left of on them. So if you prefer to have your squash very soft, just increase the cooking time.

You can prepare squash up to the baking stage and store to in a fridge. Bake the squash one hour before serving according to the instructions. Keep it warm until serving.

There are numerous ways you can prepare stuffed summer squash. Simply tweak the recipe according to your preference. Their recipes vary slightly. Below are some of the various stuffed summer squash.

·         Wild Rice Stuffed Summer Squash

·         Lentil stuffed summer squash

·         Italian sausage Stuffed summer squash

·         Rice Stuffed summer squash

·         Ground beef Stuffed summer

·         Stuffed summer squash boats

·         Bacon Stuffed summer squash with bacon

·         Tuscan stuffed summer squash

·         Cheesy stuffed summer squash

Recipes for sausage stuffed summer squash


1.      4 – 6 yellow squash

2.      Chopped onions

3.      Salt and pepper for seasoning

4.      Fresh sausage

5.      Seasoned salt

6.      Paprika

7.      Three tablespoons of parmesan cheese

8.      Two slices of bread crumbs


·         Cut squash into two lengthwise.

·         Fill a bowl with ice water and set it aside

·         Bowl the water and place the squash in the boil

·         Bring the water back to a boil

·         Allow the squash to cook for 5 minutes until soft

·         Remove the squash and place in ice water for two minutes

·         Remove it and pat dry

·         Place it on a paper towel and allow it to drain on a paper towel

·         Remove the pulp and seed from the squash to create room for stuffing


·         Sauté onions in two tablespoons of melted butter

·         Mix onion, melted butter, salt cheese and pepper with scraped squash

·         Fill the squash with the mixture

·         Arrange the stuffed squash in a baking dish

·         Bake for 30 minutes until golden

Bacon stuffed summer squash

·         5 yellow squash

·         4 slices of bacon

·         2 tablespoon of grated onion

·         Shredded Mozzarella and Parmesan cheese

·         Fresh, well chopped Parsley

·         Melted Butter

·         2 tablespoons of olive oil or any mild oil


·         Cut the squash in half lengthwise

·         Scoop out the seeds and unwanted part of the pulp

·         Parboil the squash until tender

·         REMOVE THEM FROM THE boiling water

·         Allow the squash to Cool

·         Cook bacon

·         Crumble the bacon into small pieces. You can also crumble the beacon before cooking

·         Place the squash halves in a lightly greased baking dish

·         Mix bacon, breadcrumbs, onions, and chess thoroughly to make the stuffing mixture

·         Coat panko crumbs with a mixture of parsley, bread crumbs, and enough oil

·         Fill the squash with crumb mixture

·         You can place extra stuffing in a greased baking dish and top with remaining breadcrumbs

·         Bake for 20-25 minutes until golden brown


Stuffed summer squash cooking process is almost similar regardless of the stuffing mixture. You only need to tweak the preparation process of the stuffing mixture. For instance, if you wish to prepare Italian sausage stuffed summer squash, cook sausage until brown. Sauté with spinach. Put the mixture in mixing bowl and add cubed bread and cheese. Fill the squash with mixture. For wild rice stuffed summer squash cook the rice with garlic, onions, and vegetables. Fill the squash with the cooked rice.

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My Three Sons Introduces Extra Hot Dog Length, New Sides, Kiddie Options, Music and More

The restaurant is now giving you the option to choose between a 5″ or 10″ hot dog, and you can also substitute Southern fried chicken for a hot dog on any one of its sandwiches. (We’re thinking that sounds like a mighty delicious swap for the Madone, with baby spinach sauteed with garlic and white wine and topped with provolone cheese …) Snackers can now nosh on onion rings, tater tots, mozzarella sticks, zucchini spears, chicken fingers, jalapeno poppers, broccoli bites and dill pickles. Don’t forget the kids! My Three Sons has expanded its kids meal to include a juice box and apple sauce and the option to substitute mozzarella sticks or chicken tenders for a hot dog.

Diners at My Three Sons can also enjoy live music every Wednesday night during Dining Under the Stars. Wednesday nights will also feature a beer tasting featuring a different brewer each week. Many new summer beers have been added to the restaurant’s brew inventory, which now stands at more than 200 bottles, in addition to the ever-rotating five beers on draft and draft birch beer.

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Swarthmore Food Cooperative Announces First Home Brew Challenge, Contestants Welcome

Swarthmore Food Co-op is putting out a call for all brewers & beer geeks to join in on its first-ever homebrew competition!

Whether you’re a brew master or just starting out, all are encouraged to compete in the homebrew competition and celebrate local brewing (and drinking). Prizes will be awarded to winners in the following categories:

  • People’s Choice Award
  • Judge’s Choice Award (to be awarded by local celebrity judges)
  • Most Unique Brew Award
  • Best Of Swarthmore Award

Just a few rules:

  • Teams are welcome, but limit reps to 3 people.
  • One brew per person/team.
  • Please brew 4-6 growlers to be sampled.
  • Two bottles should be set aside for judging.
  • Sale of beer is not permitted at this event.
  • ALL participants must be 21 or older.
  • BYO table & accessories—get creative!
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Head to Havertown for the Ultimate Italian Market Experience

Fast lifestyles intersect with old world traditions and slow foods in Havertown at Pepperoncini Italian Market and Catering.

Owners Paul DiBona and Tom Defruscio and their partner Dan Duffy added another delicious ingredient to their culinary trifecta in October, a traditional Italian market in Havertown, halfway between their Pepperoncini restaurants in Conshohocken and Phoenixville. Whether it’s a quick bite at lunch or a feast for the whole family, this intimate market adds Italian tradition to every meal.

The sandwich: many offer it, few perfect it and the team behind the Pepperoncini brand make one memorable sandwich. From the staple sandwiches like the classic Italian piled with imported, thinly sliced meats to their original “Mick Meatloaf” with meatloaf, cooper sharp and garlic mayo, each of the market’s 33 sandwiches starts with the best bread in the business—Sarcone’s bread.

First time visitors should start with the Roast Pork or Our Way Sandwiches. The pork is slow cooked with the bone in for 6–8 hours, resulting in a moist, savory sammy topped with freshly roasted broccoli rabe and sharp provolone. After one bite of the Our Way sandwich, thin slices of chicken cutlets breaded with Sarcone’s bread crumbs, roasted red peppers, fontina cheese and sweet garlic mayo, you’ll never crave a sandwich any other way.

Half sandwiches are 12 inches, ranging from $6.50 to $9, and their whole sandwiches are two feet and run between $16.75 and $19. The real steal is their 4 4 6 Classic Havertown Exchange, where any of their four classics—the Roast Pork, Roast Beef, Meatball Parm and Sausage Scallopini—comes with a bag of chips for $6, from 10 a.m. to 2 p.m. Tuesdays through Fridays.

“One of the things we hear all the time is that Havertown needed a place like this,” said Pepperoncini team member Albert Defruscio. “We just did a delivery to the Lawrence Park Industrial Center and the following day the girl called back, ordered again and said, ‘I just want to let you guys know that we’ve been here in business for 20 years, ordering lunch every day. I’m used to pizza shops and hoagies that are just thrown together. Your place is like having South Philly brought to Havertown.”

Pepperoncini’s enormous menu goes beyond soups, salads and sandwiches: the market also offers a variety of strombolis, pasta entrees and pizzas made with homemade marinara sauces that always come out thin, well done and crispy. The market’s shelves and cases are stocked with Springfield Pasta Company, homemade veal, pork, and beef meatballs, red sauce, soups, pasta salads, olive oil, cannolis, biscotti, baked goods, chunks of cheeses, rolls, and imported deli meat available by the pound.

Families with busy schedules shouldn’t have to sacrifice flavor for convenience. Pepperoncini’s family style meals of roasted chicken, meatloaf and ravioli feed four to six and are available for $33 after 3 p.m. during the week. Pepperoncini Italian Market offers catering for your next gathering, whether you require a sandwich tray for a Phillies game gathering or full service catering for your wedding, communion, or graduation party.

All day call-ahead ordering and delivery after 4 p.m. can be placed by calling (484) 454-5995.Pepperoncini Italian Market is located at 101 W. Eagle Road in Havertown; store hours are Tuesday through Thursday from 10 a.m. to 7 p.m., Friday and Saturday from 10 a.m. to 8 p.m., and Sunday from 10 a.m. to 3 p.m.

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Treat Your Wine-Loving Dad To a Memorable Father’s Day at Penns Woods Winery

Celebrate dear old Dad on two days, June 15 at 16, at Penns Woods Winery!

Sign Dad up for a Ceramics Class and Wine Tasting on Saturday, June 15. The four-hour ceramics class presented by the Red Barn Arts Center and complemented by a tasting of Penns Woods’ finest, will unleash Dad’s creative side. All materials and firing are included, and he’ll make a wine tumbler to take home, too. Cost for the class is $74.

Visitors to the winery on Saturday will also be able to treat Dad to a regular wine tasting for half off the usual price and enjoy delicious homemade dishes by the Koi on the Go food truck.

Sunday, June 16, bring Dad to Penns Woods for a Wine, Cheese, and Honey Pairing. This private pairing is $25 per person and includes five wines paired with five cheeses and five local honeys. Reservations are required for this pairing. Call (610) 459-0808 to make yours today!

Also on Sunday, enjoy live music, half-off regular wine tastings for Dad and fresh out of the brick oven pizza by Pizza Wagon Catering Co.

Cheers to you, Dad—enjoy your special day!

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Taqueria Del Sol Hosts Pre-Grand Opening to Support Bringing Hope Home, June 1

Join Taqueria Del Sol on June 1 for a sneak peak at its “pre-grand opening!” This new taco restaurant and bar in Springfield will be supporting Bringing Hope Home as part of the festivities. 50% of the total sales from the night will be donated to this worthy cause and the families it serves.

This menu at at Taqueria Del Sol is driven by southwestern cuisine, yet many of the dishes feature cross-cultural flair—with the spice of Mexican fare, the boldness of southwestern food and the comfort of southern cuisines. Fine dining ingredients are matched with fast-casual prices; in addition to a distinctive selection of bottled beers, Taqueria del Sol boasts an expansive tequila list, specialty margaritas and a “build-your-own margarita” option.

Reservations for the event are required! All you need to do to check out this new spot and support Bringing Hope Home is email Mike with your name and the number of people in your group.

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