Vegetable-Stuffed Squash
Colorful vegetable-stuffed squash offers a wholesome, cheesy delight with fresh tomato and bell pepper flavors. Perfect for family dinners or vegetarian gatherings.
Ingredients
Instructions
- Wash squash thoroughly and place in a large saucepan.
- Cover with water and bring to a boil.
- Reduce heat and simmer for 6 minutes. Drain and cool slightly.
- Trim off stems and cut squash in half lengthwise; gently scoop out pulp, leaving a firm shell.
- Drain and chop the pulp; combine with chopped tomato, minced onion, chopped bell pepper, shredded mozzarella cheese, pepper, and dried marjoram.
- Place squash shells in a 13 x 9 x 2-inch baking dish; spoon the vegetable mixture into the shells.
- Bake at 400°F for 20 minutes.
Tips & Substitutions
For added flavor, consider sautéing the minced onion and bell pepper before mixing them with the squash pulp. You can substitute yellow squash with zucchini if desired. If you prefer a creamier filling, mix in some cream cheese with the mozzarella. Additionally, for a spicier kick, try adding red pepper flakes to the vegetable mixture.
Serving Suggestions
Serve the vegetable-stuffed squash as a main dish alongside a fresh green salad for a balanced meal. It pairs beautifully with Mississippi Lemon Chess Pie for dessert, providing a refreshing contrast. For a hearty option, consider serving it with crusty bread or a side of quinoa to round out the meal.
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 for about 10-15 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable-Stuffed Squash contains roughly 153 calories, with 7g protein, 16g carbohydrates, and 7g fat. It is an excellent source of vitamin C (107% of the Daily Value) and vitamin A (21% of the Daily Value), and a good source of protein and calcium. It also contributes 3g 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 make this dish ahead of time?
Yes, you can prepare the stuffed squash a day in advance. Simply stuff the squash shells and store them covered in the refrigerator. When ready to serve, bake them as directed, adding a few extra minutes to the cooking time if baking from cold.
What can I use instead of mozzarella cheese?
If you prefer a different cheese, you can substitute mozzarella with cheddar, feta, or even goat cheese for a tangy flavor. Each cheese will bring its unique taste and texture to the dish, so feel free to experiment based on your preferences.
Can I add protein to this recipe?
Absolutely! You can incorporate cooked ground turkey, chicken, or even black beans into the vegetable mixture to boost the protein content. Just make sure to adjust the seasoning accordingly to complement the added ingredients.
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).