Stuffed Yellow Squash
A savory stuffed yellow squash dish featuring fresh vegetables, cheese, and bacon, ideal for a comforting family dinner or a delightful summer meal.
Ingredients
Instructions
- Simmer whole squash for 8 to 10 minutes until tender but firm. Slice in half and scoop out the center, leaving a firm shell.
- Combine the pulp with chopped onion, fresh tomatoes, bell pepper, grated Cheddar, cooked crumbled bacon, salt, and pepper.
- Fill the squash shells with the mixture and place in a greased 9 x 13-inch casserole dish.
- Dot the filled squash with small pats of butter.
- Bake at 400°F for 20 minutes.
Tips & Substitutions
For added flavor, consider sautéing the onion and bell pepper before mixing them with the squash pulp. You can substitute the Cheddar cheese with mozzarella or a dairy-free alternative for a different twist. If you're looking to make it heartier, adding cooked quinoa or brown rice to the stuffing mixture works well. Adjust the seasoning to taste, especially if using salty bacon.
Serving Suggestions
Serve these stuffed yellow squash as a main dish alongside a fresh garden salad or steamed English Green Beans for a balanced meal. They also pair nicely with grilled chicken or fish for a heartier dinner. For a complete family feast, consider serving with the Rev. Rose Deer Roast for a delightful combination.
Storage & Reheating
Store 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 for about 15 minutes or until heated through. Alternatively, microwave for 2-3 minutes, covered, for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Yellow Squash contains roughly 255 calories, with 10g protein, 17g carbohydrates, and 17g fat. It is an excellent source of vitamin C (59% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 504mg per serving (22% 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, you can substitute yellow squash with zucchini or even acorn squash. Just ensure that you adjust the cooking time based on the size and type of squash you choose to ensure they are tender enough to scoop out and stuff.
What can I do with the squash pulp I scoop out?
The pulp can be added to soups, sauces, or even mixed into a veggie stir-fry for added flavor and nutrition. Alternatively, you could incorporate it back into the stuffing mixture for more volume and texture.
Can I make this recipe ahead of time?
Absolutely! You can prepare the stuffed squash a day in advance and keep them covered in the refrigerator. Just bake them when you're ready to serve, adding a few extra minutes to the baking time if they are chilled.
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).