This Cheesy Stuffed Yellow Squash is a fun and tasty dish! Filled with creamy cheese and herbs, it’s perfect as a side or a light meal. Who wouldn’t love a flavorful veggie boat?
You can get creative with the cheese mix too! I often sneak some extra cheese on top because, let’s face it, more cheese is always better! 😄 Making this dish is a breeze—just scoop, stuff, and bake!
Key Ingredients & Substitutions
Yellow Squash: Medium yellow squash is perfect for this dish as its tender flesh complements the cheesy filling. If yellow squash isn’t available, zucchini works well too!
Shredded Cooked Chicken: Adding chicken gives more protein to the dish, but it’s optional. You can leave it out for a vegetarian version, or use canned tuna or cooked quinoa as alternatives.
Cheeses: Mozzarella and Parmesan create a lovely, cheesy flavor. If you’re looking for options, try using Cheddar for a sharper taste, or vegan cheese if you’re dairy-free.
Cream Cheese: This gives a rich creaminess to the filling. If you don’t have it, try ricotta cheese or Greek yogurt for a lighter twist.
How Do I Cut and Prepare Yellow Squash Without Making a Mess?
To prepare your yellow squash, start by washing it well to remove any dirt. When slicing, make sure to cut it lengthwise for the best hollow boats. It helps to keep a steady hand on the squash. Use a spoon with a rounded edge to scoop out the seeds and flesh gently.
- Try to scoop out just enough to create a space, while keeping the skin intact for structure.
- Reserve the scooped flesh to mix with your filling, avoiding waste.
Cheesy Stuffed Yellow Squash
Ingredients You’ll Need:
For the Squash:
- 4 medium yellow squash
- 1 cup shredded cooked chicken (optional for added protein)
For the Cheesy Filling:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cream cheese, softened
- 1/4 cup finely chopped onion
- 1 small garlic clove, minced
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
For Baking:
- Olive oil or cooking spray, for greasing the baking dish
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and approximately 25-30 minutes to bake. In total, you’re looking at around 45-50 minutes to get this delicious dish on your table!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your squash will bake evenly and come out perfectly tender.
2. Prepare the Squash:
Wash the yellow squash thoroughly. Slice each squash in half lengthwise using a sharp knife. Carefully scoop out the seeds and flesh from the center using a spoon to create hollow boats. Aim for about 1/4 inch of flesh on the shell. Be sure to save the scooped-out flesh in a bowl!
3. Make the Filling:
Finely chop the reserved squash flesh. In a mixing bowl, combine the chopped flesh with shredded chicken (if using), cream cheese, half of the mozzarella cheese, Parmesan cheese, chopped onion, minced garlic, parsley, oregano, salt, and pepper. Stir everything together until well mixed and smooth.
4. Fill the Squash Boats:
Spoon the cheesy mixture into each hollowed squash half. Pack the filling gently to ensure they are filled but not overflowing. Place the stuffed squash in a greased baking dish.
5. Top with Cheese and Bake:
Sprinkle the remaining mozzarella cheese on top of each stuffed squash half for that extra cheesy goodness! Bake in the preheated oven for about 25-30 minutes, or until the squash is tender and the cheese on top is melted and golden brown.
6. Serve and Enjoy:
Once they’re out of the oven, let the stuffed squash cool for a few minutes. If you’d like, sprinkle a little extra parsley or a dash of black pepper on top before serving. These little boats are not only delicious but also a colorful addition to your meal!
Enjoy your tasty and cheesy stuffed yellow squash!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Squash?
Absolutely! While yellow squash is perfect for this recipe, you can also use zucchini or even acorn squash for a different flavor and presentation. Just keep in mind that cooking times may vary slightly based on the type of squash you choose.
What Can I Substitute for Cream Cheese?
If you don’t have cream cheese on hand, you can substitute it with ricotta cheese for a lighter option, or even Greek yogurt for a tangy flavor. Both alternatives will still give you a creamy texture in the filling.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the stuffed squash up to a day in advance. Just assemble them, cover tightly with plastic wrap, and refrigerate. When you’re ready to bake, remove from the fridge and add a few extra minutes to the baking time if they are cold from the fridge.
How Do 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. You can also microwave individual pieces for a faster option!
