Laura'S Summer Squash
A delightful summer squash dish featuring tender sliced squash topped with cheddar cheese, seasoned with butter, salt, pepper, and sugar. Perfect for light, flavorful vegetarian meals.
Ingredients
Instructions
- If using crookneck squash, cut off most of the narrow crookneck.
- Slice the squash in half lengthwise.
- Boil the squash until tender but still firm.
- Drain the water and place the squash on a towel to further drain.
- Grease a baking dish large enough to hold all the squash.
- Arrange the cooked squash in the dish seed side up, in a single layer.
- Score through the seed area several times with a knife.
- Drizzle melted butter on each squash half.
- Sprinkle salt, pepper, and sugar on each piece.
- Top each piece with Cheddar cheese.
- Bake in a preheated oven at 350°F until the cheese melts and is bubbly.
Tips & Substitutions
For a richer flavor, consider using a blend of cheeses like Monterey Jack or adding fresh herbs such as thyme or basil. If you prefer a lighter option, olive oil can be substituted for butter, and you can omit the sugar for a more savory dish. Choose firm, fresh squash and avoid overcooking to maintain texture. For an extra crunch, top with breadcrumbs before baking.
Serving Suggestions
This dish pairs beautifully with grilled chicken or fish for a complete meal. Serve alongside a fresh garden salad or crusty bread to complement the flavors. For a vegetarian option, consider serving it with a side of quinoa or brown rice. It also makes a delightful addition to a summer potluck or barbecue, alongside dishes like Biscuits With Master Mix.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the squash in an oven-safe dish and cover with foil to prevent drying out. Reheat at 350°F for about 15-20 minutes, or until heated through. For a quick option, you can also microwave individual portions.
Nutrition & Diet Analysis (per serving)
Each serving of Laura'S Summer Squash contains roughly 18 calories, with 0g protein, 0g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 493mg per serving (21% 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 as a substitute for yellow squash in this recipe. The cooking times may vary slightly, so adjust as needed to ensure they are tender but still hold their shape. The flavor will be slightly different, but still delicious.
What if I don't have Cheddar cheese?
If you don't have Cheddar cheese, you can substitute with other cheeses such as Gouda, Gruyère, or even mozzarella. Each will impart a unique flavor, so choose one that complements your taste preference. Just ensure it melts well for the best result.
How can I make this dish spicier?
To add some heat, consider sprinkling red pepper flakes or cayenne pepper over the squash before baking. You can also mix in chopped jalapeños or a dash of hot sauce into the butter for a zesty variation. Adjust the amount based on your spice tolerance.
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).