This easy cheesy stuffed yellow squash is a tasty way to enjoy summer veggies! The squash is filled with creamy cheese and bread crumbs, making each bite delicious and satisfying.
It’s simple to whip up and a great side dish that even kids love. Honestly, when I make this, I can’t resist going back for seconds—so cheesy and yummy! 🥳
Key Ingredients & Substitutions
Yellow Squash: This recipe shines with medium yellow squash, which is tender and mild. If you can’t find yellow squash, zucchini works too, but the texture might be slightly different.
Cheese: Mozzarella is the classic choice for that gooey melt, while Parmesan adds a lovely savoriness. If you want to switch things up, try a different melty cheese like cheddar or gouda.
Breadcrumbs: They provide a nice crunch. If you need a gluten-free option, use crushed gluten-free crackers or skip them altogether for a lighter filling.
Chicken: This is optional but adds protein. If you’re vegetarian, you could replace it with cooked mushrooms or spinach for extra veggies!
Herbs: Italian seasoning is great, but fresh herbs like thyme or basil can elevate the dish if you have them on hand.
How Do I Properly Stuff and Bake the Squash?
Stuffing yellow squash can be simple but requires a few careful steps to ensure they cook evenly and get plenty of flavor.
- First, cut them gently to not split them completely. You want boats for filling.
- Be sure to scoop out enough flesh but leave some so the boats hold their shape.
- Mix the filling thoroughly. The creamier it is, the better it will hold together during baking.
- Fill each squash generously and pack it slightly to avoid gaps. We want a cheesy, satisfying bite!
- Baking covered helps to steam the squash, making it tender, then uncovering lets the cheese brown beautifully.
With these tips, your stuffed yellow squash will turn out tender, flavorful, and absolutely delicious!
Easy Cheesy Stuffed Yellow Squash
Ingredients You’ll Need:
- 4 medium yellow squash
- 1 cup shredded mozzarella cheese (or a blend of mozzarella and cheddar)
- 1/2 cup grated Parmesan cheese
- 1/2 cup plain breadcrumbs (optional for extra texture)
- 1/2 cup cooked and shredded chicken (optional, for protein)
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1/4 cup cream cheese or ricotta (for creaminess)
- 1 tsp Italian seasoning or dried mixed herbs
- Salt and freshly ground black pepper, to taste
- Fresh parsley or dried herbs for garnish (optional)
How Much Time Will You Need?
This yummy dish will take about 15 minutes to prep and another 30 minutes to bake. So, you’ll have it ready in about 45 minutes. Perfect for a quick weeknight dinner or a lovely side dish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). While it’s warming up, get your baking dish ready by lightly greasing it or lining it with parchment paper. This will help with cleanup later!
2. Prepare the Squash:
Wash and dry the yellow squash thoroughly. Slice each one in half lengthwise, and use a spoon to scoop out the seeds and some flesh. What you want is a nice boat shape, so leave about 1/4 inch of the edge intact to hold all the goodness!
3. Chop and Sauté:
Take the pieces of squash you just scooped out and chop them finely. In a skillet, heat your olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until they’re soft and fragrant. Then, toss in the chopped squash and cook for an additional 4-5 minutes until tender.
4. Mix the Filling:
In a mixing bowl, combine the sautéed onion and squash with cream cheese, shredded chicken (if using), and all the spices. Give it a good mix to combine everything well. Now, stir in half of the mozzarella and Parmesan cheese, plus the breadcrumbs if you’re using them for extra crunch!
5. Stuff the Squash:
Take that delicious filling and spoon it evenly into your squash boats, pressing down slightly to make sure they’re well filled. Don’t be shy! Top each stuffed squash boat with the remaining mozzarella and Parmesan cheese for that cheesy, bubbly finish!
6. Bake to Perfection:
Place your stuffed squash boats in the prepared baking dish. Cover them loosely with foil to keep them moist while they bake. Slide them into the oven for about 20 minutes. Then, take off the foil and bake for another 10 minutes, or until the cheese is beautifully bubbly and golden brown.
7. Cool and Serve:
Once out of the oven, let the stuffed squash cool for a few minutes. Garnish with fresh parsley or additional herbs if you’d like, then dig in! This makes a delightful side dish or a light main course.
Enjoy your cheesy, tender, and flavorful stuffed yellow squash! It’s a comforting and satisfying way to enjoy fresh veggies! 🥗
Frequently Asked Questions
Can I Use Other Types of Squash?
Absolutely! While yellow squash is ideal for this recipe, zucchini can be a great substitute. Just keep in mind the cooking time might vary slightly depending on the size of the squash.
Can I Make This Recipe Vegetarian?
Yes! Simply omit the shredded chicken and consider adding more vegetables, like mushrooms or spinach, for extra flavor and nutrition. Additionally, ensure that your cheese choices are vegetarian-friendly.
How Should I Store Leftovers?
Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) until heated through, or use the microwave in short intervals, checking frequently to avoid overcooking.
Can I Prepare This Dish Ahead of Time?
Definitely! You can prepare everything up to the baking step and store the stuffed squash in the fridge for up to a day before baking. Just cover them well. When you’re ready to bake, allow them to come to room temperature, then cook as directed!
