Jo'S Baked Squash
A hearty baked squash dish with creamy mushroom soup, melted cheddar, and tender yellow squash, perfect for cozy family dinners or comforting gatherings.
Ingredients
Instructions
- Place the yellow squash, chopped onion, salt, and pepper in a baking dish.
- Cover the mixture with undiluted cream of mushroom soup.
- Bake at 300°F for 1 hour or until the squash and onion are tender.
- Remove from oven and cover with grated cheddar cheese.
- Bake for another 10 minutes until the cheese is melted and bubbly.
- Optionally, top with cracker crumbs before serving.
Tips & Substitutions
For added depth of flavor, consider sautéing the chopped onion before adding it to the baking dish. You can substitute the cream of mushroom soup with a homemade version using sautéed mushrooms and cream for a fresher taste. If you're looking for a lighter option, try using low-fat cheese. This baked squash dish pairs well with Garlic-Flavored Green Beans.
Serving Suggestions
Serve this baked squash as a comforting side dish alongside grilled chicken or pork. It can also be a main vegetarian dish when paired with a green salad. For an extra crunch, sprinkle some cracker crumbs on top before serving. This dish complements meals like Nut Drop Cookies for dessert.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the baked squash in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Jo'S Baked Squash contains roughly 495 calories, with 13g protein, 43g carbohydrates, and 31g fat. It is an excellent source of protein (26% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1072mg per serving (47% 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 zucchini instead of yellow squash?
Yes, zucchini can be used in place of yellow squash in this recipe. It will provide a slightly different flavor but will still cook well and absorb the delicious mushroom soup and cheese.
What can I substitute for the cream of mushroom soup?
If you want a healthier alternative, you can make a homemade version using sautéed mushrooms, heavy cream, and seasonings, or use any creamy soup like cream of chicken or celery.
How do I know when the squash is done baking?
The squash is done when it is tender and can be easily pierced with a fork. The onion should also be soft. If you prefer a bit of caramelization, you can bake it a little longer before adding the cheese.
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).