Italian Stuffed Squash
Italian stuffed squash features tender zucchini filled with savory onion and Parmesan, topped with breadcrumbs, perfect for a light, flavorful vegetarian meal or side dish.
Ingredients
Instructions
- Wash squash and cut in half lengthwise.
- Cook, cut side down, in microwave for about 3 minutes.
- Carefully scoop out pulp with a spoon, leaving about half in the shell.
- Chop the pulp.
- Heat oleo in a small skillet over medium heat.
- Add onion and saute until lightly browned.
- Mix chopped pulp with Parmesan cheese, bread crumbs, and pepper.
- Stuff the squash shells with the mixture.
- Bake in the oven at 375°F (190°C) for about 15 minutes or until heated through and golden on top.
Tips & Substitutions
For a richer flavor, you can substitute butter for oleo. If you prefer a different cheese, try mozzarella or feta instead of Parmesan. To add a bit of heat, consider mixing in some red pepper flakes. Additionally, using fresh herbs like basil or oregano can enhance the taste, making it a delightful addition to your Italian recipes.
Serving Suggestions
Serve these Italian stuffed squash as a main dish alongside a light salad, such as Linda Gorton'S Pasta Salad, or pair with roasted vegetables for a complete meal. For a heartier option, consider serving with garlic bread or a side of pasta. A drizzle of pesto genovese on top can also elevate the dish further.
Storage & Reheating
Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the squash in a microwave-safe dish and cover it with a damp paper towel. Heat in the microwave for 1-2 minutes until warmed through. You can also reheat them in a 375°F oven for about 10 minutes to maintain the crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Stuffed Squash contains roughly 38 calories, with 2g protein, 5g carbohydrates, and 1g fat. It is an excellent source of vitamin C (28% 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 for this recipe?
Yes, you can substitute zucchini with yellow squash or even acorn squash for a different flavor profile. Just adjust the cooking times as needed, since different squashes may require more or less time to cook through.
Is this recipe suitable for meal prep?
Absolutely! These stuffed squash are great for meal prep as they can be made ahead of time and stored in the fridge. Just reheat when you're ready to eat. They also freeze well if you want to prepare them in larger batches.
Can I make this recipe vegan?
Yes, you can easily make this dish vegan by replacing the oleo with a plant-based butter and omitting the Parmesan cheese or using a vegan cheese alternative. The bread crumbs are typically vegan, but double-check the label to be sure.
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).