Cheesy Baked Stuffed Summer Squash
This delightful Cheesy Baked Stuffed Summer Squash recipe is a perfect way to enjoy the fresh flavors of summer. The tender summer squash is parboiled and then filled with a creamy, cheesy mixture that’s seasoned to perfection. Topped with a buttery breadcrumb crust and baked until golden brown, this dish makes for an inviting side or a light main course. Perfect for gatherings or simply enjoying a cozy night in, this recipe is sure to please both family and friends alike.
2
Servings
N/A
Calories
7
Ingredients
Ingredients
summer squash
1 (whole)
yellow cheese
1/2 cup (diced fine)
cream
2 tablespoons (or milk)
salt
to taste (none)
pepper
to taste (none)
breadcrumbs
1/4 cup (fine)
butter
2 tablespoons (dotted on top)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Cut the summer squash in half lengthwise and scoop out the seeds, creating a cavity for the filling.
3
Bring a large pot of salted water to a boil. Add the squash halves and parboil for about 5 minutes, or until slightly tender. Remove and drain.
4
In a mixing bowl, combine the scooped out flesh of the squash, finely diced yellow cheese, cream (or milk), salt, and pepper. Mix until well combined.
5
Spoon the cheesy mixture back into the hollowed squash halves, packing it in lightly.
6
Top each squash half with fine breadcrumbs and dot with small pieces of butter.
7
Place the stuffed squash in a baking dish and bake for 20-25 minutes, or until the cheese is melted and the topping is golden brown.
8
Allow to cool slightly before serving. Enjoy your delicious Cheesy Baked Stuffed Summer Squash!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Baked Stuffed Summer Squash?
It is a dish where tender summer squash is hollowed out, filled with a creamy cheese mixture, topped with buttery breadcrumbs, and baked until golden.
What type of squash should I use for this recipe?
Yellow summer squash is the primary choice, but you can also use zucchini or other similar soft-skinned summer varieties.
Do I need to peel the summer squash?
No, the skin of summer squash is thin and edible, and it helps the squash maintain its shape while baking.
Why do I need to parboil the squash?
Parboiling ensures the squash becomes tender enough to eat during the short baking time without burning the breadcrumb topping.
How long should I parboil the squash halves?
The squash should be parboiled for approximately 5 minutes in salted boiling water.
What oven temperature is required for baking?
The oven should be preheated to 375 degrees Fahrenheit or 190 degrees Celsius.
Can I substitute cream with milk?
Yes, you can use milk instead of cream for a slightly lighter filling.
What kind of yellow cheese works best?
A sharp cheddar, Colby, or any mild yellow cheese that melts well is ideal for this recipe.
How do I prepare the squash for the filling?
Cut the squash in half lengthwise and use a spoon to scoop out the seeds and some flesh to create a cavity.
Do I use the scooped-out squash flesh?
Yes, the scooped-out flesh is mixed with the cheese and cream to form the filling.
How long does the squash bake in the oven?
It typically takes 20 to 25 minutes until the cheese is melted and the top is golden brown.
Is this recipe vegetarian?
Yes, this recipe is naturally vegetarian as it uses only vegetables, dairy, and breadcrumbs.
Can I make this recipe gluten-free?
Yes, simply replace the breadcrumbs with a gluten-free breadcrumb alternative or crushed gluten-free crackers.
How many people does this recipe serve?
This specific recipe is designed to yield 2 servings.
Can I add meat to the filling?
Yes, you can add cooked ground beef, sausage, or bacon bits to the cheese mixture for a heartier meal.
What can I use instead of breadcrumbs?
Panko, crushed crackers, or even finely crushed potato chips can provide a similar crunchy topping.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze stuffed summer squash?
Freezing is not recommended as summer squash has a high water content and may become mushy when thawed.
What should I serve with this dish?
It works well as a side for roasted chicken, grilled fish, or as a light main course with a side salad.
Can I use zucchini instead of yellow squash?
Absolutely, zucchini is a perfect substitute and works exactly the same way in this recipe.
How do I prevent the squash from being too watery?
Make sure to drain the squash well after parboiling and avoid overstuffing with too much liquid.
Can I add garlic to the filling?
Yes, adding a teaspoon of minced garlic to the cheese mixture will enhance the flavor significantly.
What is the purpose of the butter on top?
Dotting with butter helps the breadcrumbs brown evenly and adds a rich flavor to the crust.
Can I use shredded cheese instead of diced cheese?
Yes, shredded cheese works just as well and may even mix more easily with the other ingredients.
Is this recipe low carb?
The squash itself is low carb, but the breadcrumbs add carbohydrates. You can omit them or use almond flour for a lower carb version.
Can I make this dish ahead of time?
You can prep and stuff the squash ahead of time, then bake it just before serving for the best texture.
What spices can I add for more kick?
Consider adding red pepper flakes, paprika, or even a dash of hot sauce to the cheesy filling.
Can I cook this in an air fryer?
Yes, you can air fry the stuffed squash at 350 degrees Fahrenheit for about 10 to 12 minutes.
What size squash is best?
Medium-sized squashes are best as they are tender and fit well in standard baking dishes.
Should I salt the squash before stuffing?
The recipe calls for salt in the filling, but lightly salting the cavities before stuffing can enhance the overall flavor.