Stuffed summer squash is absolutely delicious and is a colorful and attractive side for most any meat or fish entree.
This yummy stuffed squash is adapted from Cotton Country Cooking, one of my favorite, most oft-used cookbooks. It was given to me as a wedding gift in 1988, and I have bought several copies since to give to new brides. It is chock full of simple, Southern recipes geared toward home cooking and entertaining.
When yellow squash is in season, nothing much tastes this good or looks as good on a plate as this wonderful side. The bright yellow adds color to any plate, and the flavor pairs well with most any meat or fish entree. This squash is one of our family favorites; even the kids usually eat more than one of these at a meal.
This squash has great flavor and is much lower in carbs than a stuffed potato. I often send this side when I make a “new mommy” meal, pairing it with baked chicken and a green salad. Most folks rave about this, and I’ve given this recipe out more times than I can count.
Make ahead: The squash can be prepped up to the point of baking and kept in the fridge up to one day ahead. An hour before serving, simply bake the squash according to directions and keep warm until serving.
If you try this, I’d love to hear from you. Thanks so much for stopping by. Be blessed, and stay savvy!!!
Serving Size 1
Amount Per Serving Calories 1945 Total Fat 145g Saturated Fat 84g Cholesterol 383mg Sodium 2334mg Carbohydrates 99g Sugar 32g Protein 73g