This Easy Cheesy Stuffed Yellow Squash is a fun and tasty dish! It features soft yellow squash filled with a warm, cheesy mix that just makes your taste buds dance.
It’s so simple to make—I just scoop out the squash, mix in cheese and breadcrumbs, then bake until golden. Perfect as a side or a light meal! Plus, who can resist cheese? 😄
Key Ingredients & Substitutions
Yellow Squash: Look for firm, unblemished squash. You can swap it for zucchini if you prefer! They have a similar taste and texture and work well for stuffing.
Cheddar Cheese: While I love using shredded cheddar for its sharpness, feel free to mix it up! Monterey Jack or even cream cheese can add creaminess. Just watch the melting properties if you choose something different.
Bell Peppers: Red and orange peppers add sweetness and color. If you’re not a fan, green bell peppers or even chopped mushrooms are great alternatives.
Spinach or Basil: I enjoy using spinach for a mild taste, but fresh basil gives a wonderful aroma. You can use kale or any leafy green if they are on hand.
What’s the Best Way to Scoop Out the Squash?
Scooping out the yellow squash can be tricky, but with a few tips, you’ll get it just right! A sturdy spoon works wonders, and here’s how to do it:
- Cut the squash in half lengthwise, as directed. This gives you a solid base to work with.
- Use a small spoon to gently scrape out the seeds and flesh. Be careful not to pierce the outer skin!
- Leave about 1/4 inch of flesh on the sides for support. This will hold your tasty filling well.
Taking your time will make filling them easier and keep them from falling apart when baked.
Easy Cheesy Stuffed Yellow Squash
Ingredients You’ll Need:
- 4 medium yellow squash
- 1 cup shredded cheddar cheese (or a blend of cheddar and mozzarella)
- 1/2 cup diced tomatoes
- 1/2 cup diced bell peppers (orange or red)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped spinach or fresh basil leaves
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs (optional, for added texture)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- Fresh parsley or basil for garnish
How Much Time Will You Need?
This recipe will take around 10 minutes for preparation and 30 minutes for baking, making the total time about 40 minutes. You’ll have a delicious dish ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure the squash cooks evenly when it’s time to bake!
2. Prepare the Squash:
Wash the yellow squash under cold water. Cut each squash in half lengthwise. Using a spoon, scoop out the seeds and some of the flesh to create a hollow space for the stuffing. Make sure to leave enough around the edges so they hold their shape. Don’t throw the scooped-out flesh away—set it aside!
3. Chop and Sauté the Filling:
Finely chop the reserved squash flesh you just scooped out. In a skillet, heat the olive oil over medium heat. Then, add the chopped squash, diced tomatoes, bell peppers, onion, garlic, and spinach or basil. Sauté everything together for about 5-7 minutes until the vegetables become tender and the flavors blend together beautifully.
4. Mix in the Cheese:
Once the vegetables are cooked, take the skillet off the heat. Stir in the shredded cheese and breadcrumbs if you chose to use them. Season the mixture with salt and black pepper to add some flavor.
5. Stuff the Squash:
Spoon the cheesy vegetable mixture into the hollowed-out yellow squash halves. Make sure to pack the filling in well, so each squash is full of deliciousness!
6. Bake:
Place the stuffed squash on your prepared baking sheet. Bake in the preheated oven for about 25-30 minutes. You want the squash to be tender and the tops to be bubbly and slightly golden brown.
7. Garnish and Serve:
Once they’re done baking, remove the stuffed squash from the oven and let them cool slightly. Garnish with fresh parsley or basil for a pop of color and flavor. Serve warm and enjoy!
This easy, vibrant, and cheesy stuffed yellow squash dish is perfect as a side or a light vegetarian meal. Enjoy every cheesy bite!
FAQ for Easy Cheesy Stuffed Yellow Squash
Can I Use Other Types of Squash?
Absolutely! While yellow squash works beautifully in this recipe, zucchini is an excellent alternative. The cooking time remains the same, as both squashes have similar textures and flavors.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the stuffed squash in advance and store them covered in the fridge for up to 2 days before baking. Just pop them in the oven when you’re ready to enjoy!
What If I Don’t Have Some Ingredients?
No problem! Feel free to substitute ingredients based on what you have. For example, you can use another type of cheese, or any mixed vegetables you like instead of bell peppers and spinach.
How to Store Leftovers?
Store any leftover stuffed squash in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quicker option.
