This Easy Cheesy Stuffed Yellow Squash is a fun and tasty way to enjoy your veggies! With creamy cheese and savory herbs, it’s a dish that’s sure to please everyone at the table.
The best part? It’s super simple to make! Just scoop out the squash, fill it with cheese goodness, and bake. I always make a little extra filling because why not? Cheese is life! 🧀
Key Ingredients & Substitutions
Yellow Squash: This recipe shines with medium yellow squash, which is tender and sweet. If you can’t find it, zucchini can be a great substitute; just adjust the cooking time slightly as it’s a bit softer.
Cheeses: Mozzarella and Parmesan bring creaminess and flavor. If you want to mix it up, try a blend of cheddar and feta for a different taste! Vegan cheese options are also available if you prefer dairy-free.
Bread Crumbs: Italian-style seasoned bread crumbs add texture. You can use plain bread crumbs and add your own dried herbs or even crushed crackers for a fun twist. Gluten-free options work well here too!
Diced Tomatoes: Fresh or canned tomatoes add moisture. If using fresh tomatoes, choose ripe ones for the best flavor. You can also use sun-dried tomatoes for a more intense taste.
How Do I Get the Squash Just Right?
Scooping and preparing the squash correctly is key to ensuring they cook evenly. Here’s how to do it:
- Choose squash that is firm and smooth for the best results.
- Cut them in half lengthwise and gently scoop out the seeds and soft flesh. Be careful not to pierce through the skin, which will hold the filling.
- Don’t discard the scooped flesh! It’s perfect to mix into your filling for added texture and flavor.
By following these steps, you’ll have perfect squash boats ready for stuffing! Enjoy the process and put your own spin on the filling too.
Easy Cheesy Stuffed Yellow Squash
Ingredients You’ll Need:
For the Stuffed Squash:
- 4 medium yellow squash
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup Italian-style seasoned bread crumbs
- 1/2 cup diced tomatoes (drained if very juicy)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or dried Italian herbs for garnish (optional)
How Much Time Will You Need?
This delightful dish takes around 10 minutes to prepare and about 25 minutes to bake. In total, you’ll need about 35-40 minutes from start to finish. It’s a quick and easy recipe that’s perfect for a busy weeknight or a lovely weekend meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when you’re ready to bake.
2. Prepare the Squash:
Wash the yellow squash thoroughly then cut each one in half lengthwise. Using a spoon, gently scoop out the seeds and some of the flesh to create hollow boats. Make sure to set aside the scooped flesh as you’ll want to use it in the filling!
3. Cook the Veggies:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until they’re translucent and smell delicious. That’s when cooking gets fun!
4. Make the Filling:
Finely chop the reserved squash flesh and toss it into the skillet. Cook everything for another 3-4 minutes until the squash is slightly softened. This mixture will add great flavor to your stuffing.
5. Combine Ingredients:
Remove the skillet from the heat and in a large mixing bowl, combine the cooked squash mixture, diced tomatoes, bread crumbs, 1/2 cup of mozzarella cheese, Parmesan cheese, oregano, basil, salt, and pepper. Give it a good stir to make sure all the ingredients are mixed well.
6. Stuff the Squash:
Now, spoon the cheesy veggie mixture evenly into the hollowed-out squash halves. Don’t be shy—pack it in there!
7. Add More Cheese:
Place the stuffed squash halves on a baking sheet or in an oven-safe dish. Top each one with the remaining mozzarella cheese for extra gooey yumminess!
8. Bake:
Pop them into your preheated oven and bake uncovered for 20-25 minutes. You’re looking for the squash to be tender and the cheese on top to be melted and golden brown.
9. Let Cool and Garnish:
Once baked, carefully remove the squash from the oven and let them cool for a few minutes. This will make them easier to handle. If you’d like, sprinkle fresh parsley or Italian herbs on top for a lovely finish.
10. Serve and Enjoy!
Serve the stuffed squash warm and enjoy the cheesy goodness! They’re delicious as a side dish or as a main vegetarian course—happy eating!
FAQ for Easy Cheesy Stuffed Yellow Squash
Can I Use Other Types of Squash?
Absolutely! While this recipe is designed for yellow squash, zucchini makes a great substitute. Just remember to adjust the baking time, as zucchini tends to soften faster than yellow squash.
What If I Don’t Have Italian-style Bread Crumbs?
No worries! You can use plain bread crumbs instead and add your own Italian seasoning mix (like dried oregano, basil, and garlic powder) to get that same delicious flavor!
Can I Make This Dish Ahead of Time?
Yes! You can prepare the stuffed squash in advance and store them in the fridge for up to 24 hours before baking. Just be sure to cover them tightly to keep them fresh!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
