Stuffed White Squash
Creamy stuffed white squash features tender shells filled with seasoned vegetable and cheese mixture, perfect for a comforting, versatile dish suitable for family dinners or entertaining.
Ingredients
Instructions
- Place squash in a pie plate and add water.
- Cover with heavy-duty plastic wrap; fold back a small edge of wrap to allow steam to escape.
- Microwave on High 7 to 8 minutes, rearranging after 2 minutes.
- Remove from dish and set aside.
- Place butter in pie plate and microwave at High 50 seconds.
- Stir in onion and green pepper; microwave at High 2 minutes.
- Combine the sautéed vegetables, egg, herb-seasoned stuffing mix, shredded Cheddar cheese, and shredded Swiss cheese.
- Set aside.
- Remove a slice from the stem end of each squash.
- Scoop out and discard pulp, leaving 1/4-inch shells.
- Spoon stuffing mixture into shells and sprinkle with Parmesan cheese.
- Place squash in pie plate and microwave, uncovered, at High 2 minutes or until thoroughly heated.
Tips & Substitutions
For best results, choose squash that feels firm and heavy for its size. If you don't have herb-seasoned stuffing mix, you can use plain stuffing mix combined with dried herbs like thyme and sage. Feel free to incorporate other vegetables such as diced mushrooms or zucchini into the stuffing for added flavor. To add a kick, try mixing in a bit of cooked sausage or ground turkey.
Serving Suggestions
These stuffed white squashes make a delightful main dish and pair beautifully with a simple green salad or roasted vegetables. For an extra touch, serve alongside a light vinaigrette or your favorite dipping sauce. They also complement well with grilled meats or a side of quinoa for a heartier meal. Browse more vegetarian recipes to discover other delightful dishes.
Storage & Reheating
Store any leftover stuffed squash in an airtight container in the refrigerator for up to three days. To reheat, microwave on medium heat for about 1-2 minutes or until heated through. Alternatively, you can place it in an oven preheated to 350°F (175°C) for about 10-15 minutes for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed White Squash contains roughly 692 calories, with 18g protein, 51g carbohydrates, and 46g fat. It is an excellent source of calcium (40% of the Daily Value), protein (37% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of vitamin A and iron.
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 a different type of squash for this recipe?
Yes, you can substitute other types of squash like zucchini or acorn squash. Just adjust the cooking time as needed based on the size and thickness of the squash you choose. Each type will lend a slightly different flavor and texture, so feel free to experiment.
What can I do if I don’t have Swiss cheese?
If Swiss cheese isn't available, you can substitute it with Gruyère or Monterey Jack cheese for a similar melt and flavor profile. Alternatively, a blend of mozzarella and Parmesan cheese can also work well, adding creaminess and a savory finish.
How can I make this dish vegan?
To make this recipe vegan, use plant-based butter or margarine, replace the egg with a flaxseed or chia seed egg, and opt for dairy-free cheese alternatives. There are many flavorful vegan cheese options on the market that can be used in this dish without compromising taste.
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).