This Easy Cheesy Stuffed Yellow Squash is like a big hug for your taste buds! Soft, tender squash filled with creamy cheese makes for a yummy dish that’s both simple and satisfying.
It’s hard to resist these cheesy bites! I like to make them as a fun side dish for dinner or a tasty snack while I binge my favorite shows. Who needs popcorn when you have this? 😄
Key Ingredients & Substitutions
Yellow Squash: Choose medium-sized, firm yellow squashes. If you can’t find them, zucchini is a great alternative and will work similarly in texture and taste.
Cheeses: Shredded mozzarella gives that melty goodness, while Parmesan adds a nice salty kick. If you’re lactose intolerant, you can substitute dairy-free cheese options that melt well, like cashew or almond-based cheeses.
Chicken: For a vegetarian option, skip the chicken or substitute it with cooked mushrooms or lentils for added protein.
Marinara Sauce: Feel free to use store-bought marinara or a homemade version. If you’re looking to reduce sodium, you can use a low-sodium version or even tomato puree mixed with herbs.
How Do I Get the Squash Just Right?
The key to perfect stuffed squash is getting the right texture. When cutting and scooping, don’t go too deep; you want enough flesh left to keep it sturdy. Bake the squash halves just until tender, about 10 minutes—this part helps them soften without breaking apart.
- Preheat your oven and prepare your squash by cleaning and halving them.
- Scoop out the seeds gently to make room for the filling, leaving a bit of flesh for flavor.
- Brush lightly with olive oil to help with roasting and prevent sticking.
Follow these tips, and you’ll have a delicious, perfectly stuffed yellow squash ready to impress!
Easy Cheesy Stuffed Yellow Squash
Ingredients You’ll Need:
- 4 medium yellow squashes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked and shredded chicken (optional for protein)
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1/2 cup marinara or tomato sauce
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning or a mix of dried basil and oregano
- Salt and pepper to taste
- Fresh parsley or dried herbs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 30 minutes of cooking time. In total, you’re looking at about 40 minutes from start to finish. Perfect for a quick dinner or a fun side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s ready for your stuffed squash right when you finish preparing them!
2. Prepare the Squash:
Wash the yellow squashes thoroughly. Cut each squash in half lengthwise and use a spoon to scoop out the seeds and some flesh, forming a hollow “boat.” Keep the scooped-out flesh in a bowl to use later.
3. Pre-Bake the Squash:
Lightly brush the insides of the squash halves with olive oil. Place them cut side up in a baking dish and pop them in the oven for about 10 minutes. You want them slightly tender but still firm enough to hold the filling.
4. Make the Filling:
While the squash is baking, finely chop the reserved flesh. In a skillet over medium heat, add a little more olive oil and sauté the chopped onion and minced garlic until softened, about 2-3 minutes. Then, add the chopped squash flesh and cook for another 3-4 minutes.
5. Combine It All:
Stir in the cooked shredded chicken (if you’re using it), marinara or tomato sauce, Italian seasoning, and season with salt and pepper. Cook everything together for about 2 minutes so it’s nice and heated through.
6. Stuff the Squash Boats:
Take the squash out of the oven and spoon the filling evenly into each hollow squash half. Don’t be shy—fill them generously!
7. Add the Cheese:
Top each stuffed squash with shredded mozzarella and a sprinkle of grated Parmesan. You can add as much cheese as you like for that perfect cheesy goodness!
8. Bake Again:
Return the stuffed squash to the oven and bake for another 15-20 minutes. You want the cheese to be melted, bubbly, and slightly golden on top.
9. Serve and Enjoy:
Once done, take the squash out of the oven and let it cool for a minute. If you’d like, garnish with fresh parsley or dried herbs for a nice touch. Serve warm and enjoy your easy, cheesy, delicious stuffed yellow squash!
FAQ – Easy Cheesy Stuffed Yellow Squash
Can I Use Zucchini Instead of Yellow Squash?
Absolutely! Zucchini works beautifully in this recipe. Just follow the same instructions, and you’ll have a similar delicious result!
How Can I Make This Recipe Vegetarian?
To make it vegetarian, simply omit the chicken and consider adding more veggies like mushrooms, bell peppers, or spinach to the filling for extra flavor and nutrition!
Can I Prepare This Dish in Advance?
Yes, you can! Prepare the stuffed squash ahead of time and store them covered in the refrigerator for up to 2 days. Just bake them when you’re ready to eat, adding a few extra minutes to the cooking time if baking from cold.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until heated through, or use the microwave for a quicker option.
