Good Baked Squash
A savory baked squash casserole featuring tender yellow squash, crispy bacon, melted Cheddar cheese, and flavorful onion, perfect for comforting family dinners or potlucks.
Ingredients
Instructions
- Boil the yellow squash in a small amount of water until soft.
- Drain the squash and mash it.
- Saute the bacon or ham pieces with chopped onion until bacon is crispy or ham is browned.
- Add the cooked bacon or ham and onion to the mashed squash.
- Stir in the beaten eggs, milk, and cracker crumbs.
- Season with salt and pepper to taste.
- Pour the mixture into a buttered casserole dish.
- Sprinkle shredded Cheddar cheese on top.
- Bake at 350°F (175°C) for 25 to 30 minutes until golden and bubbly.
Tips & Substitutions
For a lighter version, consider using turkey bacon or a vegetarian substitute for the meat. If you don't have cracker crumbs, crushed cornflakes or breadcrumbs work well too. Feel free to add herbs like thyme or basil for more flavor. This dish can also be enhanced with diced bell peppers or mushrooms for added texture.
Serving Suggestions
This baked squash pairs beautifully with a fresh side salad or steamed vegetables for a complete meal. It also works well as a hearty side dish alongside grilled meats or sandwiches. Consider serving it with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quicker option, but the oven will help maintain the dish's crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Good Baked Squash contains roughly 457 calories, with 12g protein, 59g carbohydrates, and 19g fat. It is an excellent source of protein (24% of the Daily Value) and calcium (23% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1713mg per serving (74% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash in this recipe?
Yes, you can substitute yellow squash with zucchini or a mix of both for variety. Just make sure to adjust the cooking time if the squash is larger or denser.
How can I make this dish vegetarian?
To make this dish vegetarian, simply omit the bacon or ham and replace it with sautéed mushrooms or a plant-based protein. You can also add more vegetables like spinach or bell peppers for added nutrition.
Can I freeze the baked squash for later?
Yes, you can freeze the baked squash after it cools completely. Store it in a freezer-safe container for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F (175°C) until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).