Squash Shells
Creamy stuffed squash shells filled with tender squash, onion, eggs, and margarine, baked until golden. A delicious vegetarian dish perfect for family dinners or special occasions.
Ingredients
Instructions
- Boil the yellow squash until half done, then cut in halves.
- Remove the center from each squash half with a spoon and place it into a mixing bowl.
- Cut up through the squash neck to prepare for filling.
- Add the beaten eggs, chopped onion, margarine, and salt to the bowl with the squash centers.
- Mix the ingredients well until combined.
- Fill the squash shells with the mixture.
- Bake at 350°F until browned on top.
- Optional: Freeze on wax paper-covered cookie sheet, then transfer to freezer bags until needed.
Tips & Substitutions
For a creamier filling, consider adding a bit of cream cheese or sour cream to the mixture. If yellow squash is unavailable, zucchini can be a great substitute. Make sure to not overcook the squash when boiling, as they will continue to cook while baking. If you prefer a bit of crunch, add some breadcrumbs to the filling for texture.
Serving Suggestions
These squash shells make a delightful main dish or side. Serve them alongside a fresh salad or pair them with grilled meats for a complete meal. They also pair beautifully with Chocolate Zucchini Bread for a satisfying dinner followed by a sweet treat. Consider garnishing with fresh herbs for added flavor and presentation.
Storage & Reheating
Store leftover squash shells in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a preheated 350°F oven for about 15-20 minutes or until heated through. Alternatively, you can microwave them for a quicker option, though this may result in a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Squash Shells contains roughly 815 calories, with 11g protein, 127g carbohydrates, and 31g fat. It is an excellent source of calcium (27% of the Daily Value) and protein (21% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1097mg per serving (48% 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 make these squash shells ahead of time?
Yes, you can prepare the filling and stuff the squash shells a day in advance. Just cover them tightly and refrigerate. When ready to bake, allow them to come to room temperature before placing them in the oven for even cooking.
What can I use as a vegetarian protein option in the filling?
To boost the protein content while keeping it vegetarian, consider adding cooked quinoa or black beans to the filling mixture. They will blend well with the flavors and provide a hearty texture.
How do I know when the squash shells are done baking?
The squash shells are done when they are golden brown on top and the filling is set. You can check by inserting a knife into the center; it should come out clean. If you prefer them more browned, you can broil for an additional minute at the end.
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).