Stuffed Squash Cooked In Yogurt
A comforting dish featuring tender stuffed squash cooked in a flavorful yogurt broth, blending savory fillings with tangy sauce—perfect for family dinners and special occasions.
Ingredients
Instructions
- Cook lamb bones with about 6 cups of water to make broth.
- Wash, stem, and scoop out the squash, leaving sides about 1/8-inch thick.
- Rinse out the squash and stuff with the prepared filling.
- Place the stuffed squash in a pot and strain the broth over them, reserving 1 cup of broth for the yogurt sauce.
- Steam the squash for about 15 minutes.
Tips & Substitutions
For an extra layer of flavor, consider adding spices like cumin or coriander to the filling. You can substitute the lamb bones with chicken bones or vegetable stock for a lighter option. If you're short on time, pre-cooked quinoa or rice can be used in the filling for a quicker prep. This stuffed squash recipe is a great way to incorporate Mediterranean recipes into your meal rotation.
Serving Suggestions
Serve the stuffed squash warm, drizzled with the reserved yogurt sauce for added creaminess. Pair with a side of Greek Style Hummus and pita for a complete meal. A fresh salad, like Diane'S Pasta Salad, complements the dish nicely, adding a refreshing crunch to the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently steam the stuffed squash to prevent them from drying out, or microwave them covered with a damp paper towel for a few minutes until heated through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Squash Cooked In Yogurt contains roughly 782 calories, with 23g protein, 164g carbohydrates, and 3g fat. It is an excellent source of protein (47% of the Daily Value), calcium (47% of the Daily Value), and potassium (44% of the Daily Value). Note that it is relatively high in sodium, at 1087mg 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 make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Just ensure that you stuff the squash and cook them on the day you plan to serve for the best texture and flavor.
What type of squash works best for stuffing?
Medium zucchini or yellow squash are ideal for stuffing because they have a tender flesh that cooks well and a hollow center that's easy to fill. However, you can also use acorn squash for a sweeter flavor and a unique presentation.
Can this recipe be made vegetarian?
Absolutely! You can replace the lamb bones with vegetable stock for the broth and use a meat-free filling made from lentils or mushrooms. This makes for a hearty and satisfying vegetarian dish while still delivering on flavor.
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).