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Bacon and Cheese Stuffed Squash Blossoms


When my husband I first had stuffed squash blossoms for the first time in San Diego, we were in love. Every time that squash blossoms are in season, we flock to restaurants that are serving them on their seasonal menus. While walking around our favorite farmer’s market a couple of weeks ago, I came across a farmer who was selling the most beautiful squash blossoms so I decided to be adventurous by making my first stuffed squash blossoms. I found a recipe on Cooking Light, and tweaked it to make it kid-friendly.


We also scored some edible flowers at the farmer’s market that kids and I munched on while making the stuffed squash blossoms. If your kids have not tried edible flowers yet – you have to get some at your next visit to the farmer’s market.


Bacon and Cheese Stuffed Squash Blossoms



    • 1/2 cup of softened cream cheese
    • 3 Tbl. of minced green onions
    • 3/4 cup of melted cheddar cheese
    • 1 slice of cooked and crumbled bacon
    • 8-10 squash blossoms


Mix all the ingredients together in a glass bowl. Very carefully open the squash blossom to fill with the cheese filling, and then close the flower. Enjoy!

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