Stuffed Summer Squash
Bright and savory stuffed summer squash features tender squash shells filled with seasoned bread crumbs, herbs, and vegetables, perfect as a light main or side dish for summer meals.
Ingredients
Instructions
- Cook squash in a small amount of boiling, salted water for about 10 to 15 minutes, until barely tender.
- Drain and cut the squash in half lengthwise.
- Scoop out the seeds from each squash half.
- Arrange the squash shells in a greased shallow baking dish.
Tips & Substitutions
To enhance flavor, consider sautéing the chopped onion and celery in the butter before adding to the bread crumbs. If you don’t have parsley, fresh basil or thyme can be great substitutes. For a heartier filling, you might add cooked ground meat or mushrooms. Be careful not to overcook the squash when boiling; they should remain firm enough to hold their shape when baked.
Serving Suggestions
Stuffed summer squash makes for a delightful side dish or a light main course. It pairs beautifully with grilled chicken or fish for a complete meal. For a vegetarian option, serve alongside a fresh salad or some crusty bread. Consider browsing more vegetarian recipes to find complementary dishes that can round out your dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed squash in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, but the oven method helps retain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Summer Squash contains roughly 1129 calories, with 10g protein, 45g carbohydrates, and 102g fat. It is an excellent source of iron (45% of the Daily Value), dietary fiber (23% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2311mg per serving (100% 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 other types of squash for this recipe?
Yes, other types of squash like acorn or butternut can work, but cooking times may vary. Acorn squash may need a longer boiling time due to its denser flesh, while butternut squash may require peeling and cubing before cooking.
How can I make this dish gluten-free?
To make the stuffed squash gluten-free, substitute the soft bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. You may also use cooked quinoa or rice as a filling alternative for added texture and flavor.
Can I prepare the stuffed squash ahead of time?
Absolutely! You can prepare the squash up to the baking stage and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with foil or plastic wrap to keep it fresh.
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).