Creamy Spinach and Cheddar Stuffed Summer Squash
Delight your guests with this vibrant and delicious Creamy Spinach and Cheddar Stuffed Summer Squash recipe! This dish features tender summer squash shells filled with a savory mixture of sautéed onions, nutritious spinach, and rich cheddar cheese, complemented by a hint of sour cream for creaminess. Perfect as a side dish or a light main course, this stuffed squash is not only visually appealing but also packed with flavor. Serve it warm to enjoy the melty cheese and beautifully blended ingredients. Ideal for gatherings or family dinners, this recipe provides a wonderful way to incorporate vegetables into your meal while keeping it exciting and satisfying!
12
Servings
267
Calories
10
Ingredients
Ingredients
yellow squash
6 large (halved lengthwise)
olive oil
2 tablespoons (for brushing each squash half)
salt
3/4 teaspoon (divided (1/4 tsp for seasoning, 1/2 tsp for mixture))
ground black pepper
1/4 teaspoon (for seasoning)
butter
2 tablespoons (for sautéing)
onion
1/2 cup (chopped)
frozen spinach
1 (10 ounce) package (chopped, thawed, and squeezed dry)
chicken flavor stuffing mix
1 cup (for filling)
cheddar cheese
1 cup (shredded)
sour cream
1/2 cup (for creaminess)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Brush the cut side of each squash half with olive oil, then lightly sprinkle with 1/4 teaspoon of salt and black pepper.
3
Arrange the squash, cut side down, on a rimmed baking sheet and bake for 15 minutes, or until tender.
4
Once baked, carefully scoop out the pulp of the squash, ensuring the shells remain intact. Set the pulp aside for later use.
5
Reduce the oven temperature to 350°F (175°C).
6
In a large skillet, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened.
7
Add the chopped, thawed spinach and reserved squash pulp to the skillet, cooking for an additional 3 to 4 minutes, or until the mixture is heated through and all excess liquid has evaporated.
8
Remove the skillet from heat. Stir in the stuffing mix, shredded cheddar cheese, sour cream, and the remaining 1/2 teaspoon of salt until everything is well combined.
9
Carefully spoon the creamy spinach and cheese mixture into the hollowed squash shells. Place the stuffed squash back on the baking sheet.
10
Return to the oven and bake for an additional 15 to 20 minutes, or until the filling is heated through and the tops are slightly golden.
11
Serve immediately, enjoying the delicious blend of flavors!
Nutrition Information
17g
Fat
20g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this recipe?
The main ingredient is large yellow summer squash, which are halved and stuffed.
How many servings does this stuffed squash recipe yield?
This recipe makes 12 servings.
What is the initial oven temperature?
The oven should be preheated to 400°F (200°C) for the initial baking of the squash shells.
What temperature should the oven be reduced to for the final bake?
The oven temperature should be reduced to 350°F (175°C) before baking the stuffed shells.
How long do the squash halves bake initially?
The squash halves bake for 15 minutes or until they are tender.
What is used to season the squash before the first bake?
The squash is brushed with olive oil and sprinkled with 1/4 teaspoon of salt and black pepper.
What should I do with the squash pulp?
Once the squash is baked, scoop out the pulp and reserve it to be mixed into the filling later.
What type of spinach is required for this recipe?
You should use one 10-ounce package of frozen chopped spinach, thawed and squeezed dry.
What kind of cheese is used in the filling?
The recipe calls for one cup of shredded cheddar cheese.
Is there a specific stuffing mix recommended?
Yes, the recipe uses one cup of chicken flavor stuffing mix for the filling.
How much sour cream is included in the mixture?
The recipe uses 1/2 cup of sour cream to add creaminess to the filling.
How long should I sauté the onions?
Sauté the chopped onions in butter for about 5 minutes or until softened.
What is the total bake time for the stuffed squash?
After stuffing, the squash is baked for an additional 15 to 20 minutes.
How many calories are in one serving?
Each serving contains 267 calories.
What is the fat content per serving?
There are 17 grams of fat per serving.
How many carbohydrates are in this recipe per serving?
There are 20 grams of carbohydrates per serving.
How much protein does one serving provide?
Each serving provides 8 grams of protein.
What is the first step in preparing the squash?
The first step is to halve 6 large yellow squashes lengthwise.
What is the purpose of sautéing the spinach and pulp?
Sautéing the spinach and reserved pulp helps heat the mixture through and evaporate any excess liquid.
Can this be served as a main course?
Yes, it is suitable as either a side dish or a light main course.
Should the squash be baked cut side up or down initially?
The squash should be placed cut side down on a rimmed baking sheet for the first 15 minutes of baking.
What is the total amount of salt used in the recipe?
The recipe uses a total of 3/4 teaspoon of salt, divided between seasoning the shells and the filling.
How much butter is used for sautéing?
Two tablespoons of butter are used to sauté the onion.
What should the filling look like when it is finished baking?
The filling should be heated through and the tops should be slightly golden.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food due to its creamy texture and cheesy filling.
What kind of oil is used?
Two tablespoons of olive oil are used for brushing the squash halves.
What is the preparation for the onion?
The recipe requires 1/2 cup of chopped onion.
When should I add the stuffing mix?
The stuffing mix is stirred in after the skillet is removed from the heat, along with the cheese and sour cream.
Is this recipe vegetarian?
While it is vegetable-based, it uses chicken flavor stuffing mix, so a vegetarian substitute for the stuffing would be needed for a strict vegetarian diet.
How should the dish be served?
It should be served immediately while warm to enjoy the melty cheese.