Vegetable Stuffed Squash Recipe

Name: Vegetable Stuffed Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons Olive Oil; 1/4 Small Red Onion, Diced; 1/4 cups Carrot, Diced; 3 Small Shiitake Mushrooms, Diced; 3 cloves Garlic, Finely Chopped; 2 Small Yellow Squash; 1/2 Tomato, Diced; Salt And Pepper, to taste; Basil, Rosemary, Red Pepper Flakes, To Taste; 2 slices Turkey Bacon (crumbled); 1 Tablespoon Plain Greek Yogurt; 1/4 cups 2% Mexican Shredded Cheese; 1/4 cups Parmesan Cheese

Servings: persons

2 teaspoons Olive Oil
1/4 Small Red Onion, Diced
1/4 cups Carrot, Diced
3 Small Shiitake Mushrooms, Diced
3 cloves Garlic, Finely Chopped
2 Small Yellow Squash
1/2 Tomato, Diced
Salt And Pepper, to taste
Basil, Rosemary, Red Pepper Flakes, To Taste
2 slices Turkey Bacon (crumbled)
1 Tablespoon Plain Greek Yogurt
1/4 cups 2% Mexican Shredded Cheese
1/4 cups Parmesan Cheese

1
In a small saute pan, heat the oil on medium heat.
2
Then add the onion and carrot and cook for 5 minutes, until translucent.
3
Turn down the heat to low and add mushrooms and garlic.
4
Cook until everything is soft, about another 4-5 minutes.
5
Remove from heat when cooked.
6
Slice yellow squash in half lengthwise.
7
Hollow out the middle of the sliced squash with a spoon, being careful not to puncture the outer layer of squash.
8
Save the removed middle of the squash and roughly chop.
9
Add the chopped squash and tomato to the onion mixture and season to taste with salt, pepper, basal, rosemary, and red pepper flakes.
10
Stir in crumbled bacon, yogurt, and shredded Mexican cheese until everything is throughly combined.
11
Firmly pack mixture into the hollowed out squash boats.
12
Distribute the mixture evenly between the 4 squash halves.
13
Place squash in a lightly greased oven proof dish.
14
Freshly grate Parmesan cheese over the squash boats just before putting in the oven.
15
Bake squash in a preheated 400 degrees F oven for 20 minutes.
16
Then broil to brown the tops slightly for 1-2 minutes.
17
Consume and be happy.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 teaspoons Olive Oil, 1/4 Small Red Onion, Diced, 1/4 cups Carrot, Diced, 3 Small Shiitake Mushrooms, Diced, and more.

Yes, Vegetable Stuffed Squash falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Vegetable Stuffed Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions