Stuffed Squash Italian
Colorful stuffed squash filled with a savory mushroom and herb mixture, perfect for a light, healthy meal or side dish that highlights fresh flavors and textures.
Ingredients
- 2 medium yellow squash ⓘ
- 1/2 cup chopped fresh mushrooms ⓘ
- 3 tablespoons chopped green onions ⓘ
- 2 tablespoons chopped green peppers ⓘ
- 1/4 cup frozen egg substitute, thawed ⓘ
- 2 tablespoons fine dry bread crumbs ⓘ
- 1 tablespoon chopped ripe olives ⓘ
- 1 1/2 teaspoons fresh basil ⓘ
- 1 1/2 teaspoons fresh oregano ⓘ
- 1 1/2 teaspoons fresh thyme ⓘ
- 1/4 teaspoon ground pepper ⓘ
Instructions
- Prick the squash several times with a fork.
- Bake at 325°F for 25 minutes or until tender; cool slightly.
- Cut the squash in half lengthwise.
- Scoop out the pulp, leaving 1/4-inch shells; set shells aside.
- Drain the pulp and mash it.
- In a mixing bowl, combine chopped mushrooms, green onions, green peppers, egg substitute, bread crumbs, olives, basil, oregano, thyme, and ground pepper.
- Stuff the squash shells with the mixture.
- Bake in a preheated oven at 350°F for 15-20 minutes until heated through and slightly browned.
Tips & Substitutions
For a richer flavor, consider adding some grated Parmesan cheese to the stuffing mixture. If you're looking for a vegetarian option, you can replace the egg substitute with a mixture of mashed tofu and nutritional yeast. Fresh herbs can be swapped with dried herbs if necessary, but reduce the quantity by half. This recipe is versatile, and you can use zucchini in place of yellow squash for a different taste.
Serving Suggestions
These stuffed squash make a delightful main dish and pair beautifully with a simple side salad or garlic bread. For a complete meal, serve alongside a bowl of Homemade Italian Spaghetti Sauce And Meat Balls. A sprinkle of extra herbs on top before serving can enhance the dish's flavor and presentation.
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 350°F oven for about 10-15 minutes until warmed through. You can also microwave individual portions, covered, for about 2-3 minutes, but the oven will retain better texture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Squash Italian contains roughly 186 calories, with 12g protein, 38g carbohydrates, and 3g fat. It is an excellent source of iron (115% of the Daily Value), dietary fiber (64% of the Daily Value), and calcium (48% of the Daily Value), and a good source of potassium. It also contributes 18g of dietary fiber toward your daily target.
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 prepare the stuffed squash ahead of time?
Yes, you can prepare the stuffed squash in advance. After filling the squash shells, cover and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they go into the oven cold.
What can I substitute for the egg substitute?
If you don't have egg substitute, you can use 1/4 cup of applesauce or a flaxseed meal mix (1 tablespoon flaxseed meal mixed with 3 tablespoons water) as a binding agent. These alternatives will maintain the moisture and texture needed for the stuffing.
How can I make the dish spicier?
To add some heat to the stuffed squash, consider incorporating red pepper flakes or diced jalapeños into the stuffing mixture. Adjust the amount based on your spice tolerance, and remember that a little can go a long way!
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).