This easy cheesy stuffed yellow squash is a tasty twist on a classic veggie! You’ll love how the cheesy filling makes the squash fun and flavorful. It’s a hit for dinner or a side dish!
I enjoy making this dish when I’m looking for something light yet satisfying. Plus, it’s a great way to sneak in some veggies—who can resist cheese, right? 🧀🥳
Key Ingredients & Substitutions
Yellow Squash: Look for medium-sized yellow squash for the best balance of flavor and texture. Zucchini can work in a pinch, but the taste is slightly different.
Shredded Chicken: While I love using cooked chicken for added protein, you can easily replace it with cooked quinoa or black beans for a vegetarian option. Both add a nice texture!
Cheese: Mozzarella is my favorite for its meltiness. If you’re out, try cheddar or Monterey Jack. For a sharper flavor, go with aged Parmesan, or leave it out for a lighter dish.
Marinara Sauce: Use store-bought for convenience, but homemade sauce can elevate the flavors! Any tomato sauce can suffice, but check for low-sodium versions if you’re watching your salt.
How Do You Stuff Squash Without Making a Mess?
Scooping out the squashes may seem tricky, but just take your time! Here are a few tips:
- Use a spoon with a round bowl for easier scooping. Start at the edges, and work your way gently towards the center.
- Don’t scoop too aggressively—leave enough flesh to keep the squash sturdy for filling.
- Chop the reserved squash flesh finely to mix well with your filling, making it easier to stuff.
This technique allows the squash to hold its shape while you enjoy tasty cheesy bites!
Easy Cheesy Stuffed Yellow Squash
Ingredients You’ll Need:
For the Squash:
- 3-4 medium yellow squash
For the Filling:
- 1 cup cooked shredded chicken (optional, can be substituted with cooked quinoa or beans for vegetarian)
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1/2 cup marinara or tomato sauce
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried Italian herbs (basil, oregano, thyme)
- Salt and black pepper to taste
- Fresh or dried parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, making it around 40-45 minutes total from prep to table. It’s a quick and delicious way to enjoy a healthy vegetable dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C), so it’s ready to go when you’re done prepping the squash.
2. Prepare the Squash:
Wash each yellow squash thoroughly and cut them in half lengthwise. Carefully scoop out the seeds and some flesh from the center using a spoon. This creates a cozy little boat for your filling. Make sure to keep enough flesh for structure, and set the scooped bits aside.
3. Cook the Filling:
In a skillet, heat up the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until they turn translucent and fragrant—about 3-4 minutes. Then, toss in the chopped squash flesh you reserved and cook for another 3-4 minutes until it softens.
4. Mix in the Goodies:
Now, stir in your choice of protein (chicken or an alternative) along with the marinara sauce, Italian herbs, salt, and pepper. Cook this for 2-3 minutes to let everything meld together and get warm.
5. Add the Cheese:
Remove the skillet from heat and mix in the shredded mozzarella and Parmesan cheese until it’s all combined and sticky!
6. Stuff the Squash:
Place your hollowed squash halves on a baking sheet or in an ovenproof dish. Spoon that cheesy mixture evenly into each squash boat, and top with extra mozzarella to make it extra delicious.
7. Bake and Serve:
Pop the stuffed squash into the preheated oven and bake for 20-25 minutes. You’ll know it’s done when the squash is tender, and the cheese is bubbly and slightly golden. Once out of the oven, feel free to garnish with parsley if you’d like, and then serve warm.
Enjoy this delightful, easy-to-make cheesy stuffed yellow squash as a scrumptious main dish or a delightful side! 🌼🧀
FAQ for Easy Cheesy Stuffed Yellow Squash
Can I Use Different Varieties of Squash?
Absolutely! While yellow squash is great, zucchini or even acorn squash can be used in place of yellow squash. Just keep in mind that different squash may have variations in flavor and cooking time.
How Can I Make This Recipe Vegan?
To make this dish vegan, simply omit the chicken and cheese. Replace the chicken with cooked quinoa or beans, and use a dairy-free cheese alternative. Many brands offer excellent vegan cheese that melts well!
Can I Prepare the Squash Ahead of Time?
Yes! You can prepare the squash and the filling ahead of time. Stuff the squash in a baking dish and cover it with plastic wrap. Store in the fridge for up to 24 hours. Just be sure to bake it fresh to enjoy the best texture!
How Should I Store Leftovers?
Leftovers can be stored 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) until heated through, or use the microwave for quick reheating.
