Stuffed Yellow Squash With Spinach
Creamy stuffed yellow squash shells filled with spinach, Parmesan, and herbs, baked to perfection. A flavorful, healthy dish perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Clean whole yellow squash and cook in boiling, salted water for about 3 to 4 minutes, just until rawness is gone.
- Cool the squash slightly, then cut in half lengthwise and scoop out seeds, leaving shells intact.
- Mix the creamed spinach, Parmesan cheese, egg, thyme, garlic salt, bread crumbs, chopped green onions, melted butter, hot sauce, salt, and pepper in a bowl.
- Stuff the spinach mixture into the prepared squash shells.
- Place stuffed shells on a baking dish and bake at 325°F for 30 minutes.
- Serve hot.
Tips & Substitutions
For added flavor, consider mixing in some chopped sun-dried tomatoes or olives into the spinach filling. If you don't have Parmesan cheese, Pecorino Romano or even a dairy-free cheese can be suitable substitutes. Adjust the amount of garlic salt based on your taste preference. To make this dish even more nutritious, you can add some cooked quinoa or brown rice to the filling.
Serving Suggestions
These stuffed yellow squash make a delightful main dish alongside a light salad, such as Artichoke And Romaine Salad, for a refreshing complement. You can also serve them with Garlic-Sauted Tomatoes for a burst of flavor. Pairing with a grain dish like Mediterranean Couscous Salad can round out your meal beautifully.
Storage & Reheating
Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave them, but the oven method retains better texture.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Yellow Squash With Spinach contains roughly 1266 calories, with 12g protein, 118g carbohydrates, and 84g fat. It is an excellent source of calcium (30% of the Daily Value), protein (25% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2247mg per serving (98% 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 a different type of squash for this recipe?
Yes, you can substitute zucchini or pattypan squash for yellow squash. Just ensure you adjust the cooking time slightly based on the type of squash, as some may require different boiling durations to soften.
Is there a vegetarian substitute for the egg in the filling?
Absolutely! You can use a flaxseed meal or chia seed mixture as an egg replacer. Combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and then mix it into the filling.
How do I ensure the squash shells don't get too soggy during baking?
To prevent sogginess, make sure to drain the cooked squash shells well after boiling. You can also bake the squash shells for a few minutes before stuffing them to remove excess moisture, ensuring a firmer final dish.
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).