Stuffed Squash Recipe

Name: Stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small crookneck yellow squash; 2 tablespoons olive oil; ½ teaspoon salt; ¼ teaspoon ground black pepper; ½ cup water; 4 tablespoons unsalted butter, divided; 1 ½ cups herb-flavored seasoned stuffing mix; ½ cup diced zucchini; ¼ cup chopped celery; ¼ cup chopped onion; ¼ cup sour cream; ½ cup plus 1/3 c shredded cheddar cheese, divided

Servings: persons

6 small crookneck yellow squash
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup water
4 tablespoons unsalted butter, divided
1 ½ cups herb-flavored seasoned stuffing mix
½ cup diced zucchini
¼ cup chopped celery
¼ cup chopped onion
¼ cup sour cream
½ cup plus 1/3 c shredded cheddar cheese, divided

1
Preheat the oven to 350 degrees.
2
Lightly grease a baking sheet with cooking spray.
3
Halve squash lengthwise and trim ends.
4
Place squash, cut side down, on baking sheet, Brush with olive oil and season with salt and pepper.
5
Bake for 20-25 minutes, or until squash is fork-tender.
6
Remove from baking sheet and cool.
7
When squash halves cool enough to handle, scoop pulp from center of each half.
8
Mash pulp and set aside.
9
Return halves to baking sheet; set aside.
10
In a saucepan, combine 1/2 c water and 2 Tbsp butter.
11
Bring to a boil over medium heat.
12
Remove from heat and stir in stuffing mix.
13
Set aside.
14
In a large skillet, melt remaining butter over medium heat.
15
Add zucchini, celery, and onion; cook for app.
16
5 minutes, or until tender.
17
Add stuffing mixture and reserved squash pulp; stir well.
18
Remove from heat.
19
Stir in sour cream and 1/2 cup of the cheese.
20
Divide stuffing among squash halves.
21
Bake for 25 minutes, or until wasrm and squash reaches desired consistency.
22
Top squash with remaining 1/3 c cheese.
23
Return to oven for 5 minutes more, or until cheese has melted.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 small crookneck yellow squash, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon ground black pepper, and more.

Yes, Stuffed Squash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Squash

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