Stuffed summer squash is a delicious, colorful, and attractive side for any meat or fish entree.
This yummy stuffed squash is adapted from Cotton Country Cooking, one of my favorites, most often 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 summer 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 any meat or fish entree. This stuffed summer squash is one of our family favorites; even the kids usually eat more than one of these at a meal.
This stuffed summer 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 the directions and keep warm until serving.
What is the difference between squash and summer squash?
Summer squash is known for its soft skin, which contributes to its tender and moist nature. This quality renders it exceptionally suitable for grilling. Conversely, winter squash is renowned for its tough outer shell, making it an excellent choice for long-term storage during the chilly months, thus justifying its name.
What are the benefits of eating summer squash?
Summer squash boasts a notable content of Vitamin B6, which plays a vital role in promoting skin health and supporting the production of red blood cells. Additionally, it serves as an exceptional source of Vitamin C, which aids in the healing process of cuts and wounds. Moreover, the rinds of summer squash are abundant in beta-carotene, a beneficial compound known for its contribution to maintaining healthy eyesight.
If you try this, I’d love to hear from you. Thanks so much for stopping by. Be blessed, and stay savvy!
If you love this post, check out my other recipes:
- Peach Cobbler You Should Try RIGHT NOW
- 5-6 yellow squash
- 1 onion, finely chopped
- 3/4 cup Panko bread crumbs
- 1/4 cup (1/2 stick) butter, melted
- 2 TB butter (to saute onion)
- salt & pepper to taste
- 2 cups grated sharp cheddar cheese
- FOR SQUASH:
- Cut squash int half lengthwise.
- Fill a bowl with ice water.; set aside.
- Bring a pot of salted water to a boil.
- Place squash in boiling water.
- Bring water back to a boil; cook squash until slightly tender, roughly, 5 minutes.
- Place squash in ice water for 2 minutes. Remove; pat dry and lay on paper towel to drain.
- Scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing.
- Sprinkle insides of squash with salt & pepper.
- FOR STUFFING:
- Saute onion in 2 TB melted butter until tender.
- Mix together scraped squash, onion, panko, melted butter, cheese, salt & pepper.
- Fill squash shells with mixture; sprinkle tops with paprika.
- Arrange stuffed shells in a lightly greased baking dish, sides touching.
- Bake 20 to 30 minutes, until top is golden and bubbly.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 237Total Fat 16gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 5gCholesterol 43mgSodium 335mgCarbohydrates 14gNet Carbohydrates 0gFiber 3gSugar 5gSugar Alcohols 0gProtein 12g