This Easy Cheesy Stuffed Yellow Squash is a colorful and tasty dish! Filled with gooey cheese and seasoned goodies, it’s perfect for a quick, yummy side or a light meal.
I love how cheerful this dish looks on my table! Plus, using fresh squash means it’s healthy too. I usually pair it with a salad for a lovely lunch—simple and satisfying!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! Medium-sized yellow squash works best as it holds its shape while cooking. If you can’t find yellow squash, zucchini could be a great alternative. Just keep the cooking time in mind, as zucchini might bake a bit faster.
Cooked Chicken: Using shredded chicken adds protein and heartiness. If you want a vegetarian option, feel free to skip the chicken or substitute it with cooked quinoa or a mix of beans for extra nutrients.
Marinara Sauce: This gives flavor and moisture to your stuffing. If you don’t have marinara, any red pasta sauce or even a homemade mix of diced tomatoes with Italian herbs can work. For a spicier kick, try arrabbiata sauce!
Cheeses: I like using mozzarella for its gooey texture and Parmesan for a nice bite. You can swap mozzarella with cheddar for a sharper flavor, or use a dairy-free cheese option if you prefer a vegan meal.
How Do I Cook Yellow Squash Perfectly?
Making the perfect stuffed yellow squash requires prepping the squash so it cooks evenly. Start by slicing the squash in half lengthwise and scooping out the seeds, but leave a sturdy shell. This lets the filling have more space and flavor.
- After cutting, be gentle with the scooping to avoid tearing the shell.
- Cooking the filling in a skillet first helps to meld the flavors well and gives a nice texture.
- Don’t overfill the squash—leave some room for the cheese to bubble up and create a delicious crust!
Easy Cheesy Stuffed Yellow Squash
Ingredients You’ll Need:
For The Stuffed Yellow Squash:
- 4 medium yellow squash
- 1 cup cooked chicken, shredded (optional for extra protein)
- 1/2 cup marinara or tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley or dried herbs for garnish (optional)
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prepare and around 25-30 minutes to bake. So, in total, you’re looking at about 40 minutes from start to finish! Perfect for a weeknight dinner or a cozy weekend meal.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While the oven is heating, wash the yellow squash thoroughly. Cut each squash in half lengthwise, and carefully scoop out the seeds and some flesh using a spoon. You want to make boats to hold your filling, so leave enough of the shell to keep its shape. Set the scooped flesh aside for later.
2. Cook the Filling:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until they are softened and fragrant—this should take about 3-4 minutes. Next, finely chop the reserved squash flesh and add it to the skillet. Cook for another 3 minutes, stirring occasionally, until softened.
3. Mix in the Goodies:
If you’re using shredded chicken, stir it in now along with the marinara sauce and Italian seasoning. Don’t forget to season with salt and pepper to your liking! Mix everything together and let it heat through for a couple of minutes.
4. Add Cheese and Stuff the Squash:
Take the skillet off the heat and mix in half of the mozzarella cheese and all of the Parmesan cheese. Now it’s time to fill those squash boats! Place the squash halves on a baking sheet and generously fill each with your cheesy mixture.
5. Bake to Perfection:
Sprinkle the remaining mozzarella cheese over the top of the filled squash. Pop them in the oven and bake for about 20-25 minutes, or until the squash is tender and the cheese is nice and gooey with a golden color.
6. Serve and Enjoy:
Once done, carefully remove your stuffed squash from the oven and let them cool for a few minutes. Feel free to garnish with fresh parsley or a sprinkle of dried herbs for that extra flavor. Now, dig in and enjoy your delicious creation!
This Easy Cheesy Stuffed Yellow Squash is sure to be a favorite at your dinner table!
Frequently Asked Questions
Can I Use Different Types of Squash?
Absolutely! While yellow squash is perfect for this recipe, zucchini can be a fantastic substitute. Just keep in mind that zucchini may cook a bit faster, so keep an eye on them in the oven!
How Can I Make It Vegetarian?
You can easily make this dish vegetarian by omitting the chicken. For added protein and texture, consider using cooked quinoa, lentils, or a mix of your favorite beans instead!
What Should I Do If I Have Leftover Filling?
If you have any filling left over, it can be refrigerated in an airtight container for up to 3 days. Use it in omelets, pasta dishes, or as a topping for baked potatoes for a quick meal later!
How Should I Store Leftover Stuffed Squash?
Store any leftover stuffed squash in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quick option.
