This Easy Cheesy Stuffed Yellow Squash is a tasty dish perfect for any meal. The squash is filled with creamy cheese and tasty spices, making it a cheesy delight that’s hard to resist!
Great news: it’s quick to make! I love serving it as a side dish or even enjoying it all by itself. Plus, who can say no to that melted cheese on top? It’s a winner every time! 🧀
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! If yellow squash isn’t available, zucchini makes a great substitute. Just adjust the cooking time slightly if using smaller zucchinis.
Cheddar Cheese: While I love using cheddar for its sharp flavor, feel free to swap it out for mozzarella or Monterey Jack. They melt beautifully and provide a different taste!
Cream Cheese: Cream cheese adds richness. If you’re looking for a lighter alternative, consider using Greek yogurt or cottage cheese. They’ll give a nice creamy texture, but the flavor will differ slightly.
Cooked Chicken: This is optional, but it adds protein. If you want a vegetarian dish, you can skip it or substitute with beans or lentils for extra heartiness.
How Do I Properly Prepare the Yellow Squash?
Preparing the squash is key for the best texture in your dish. Here’s how to get it just right:
- First, wash the squash to remove any dirt. Then, cut each one in half lengthwise.
- Using a spoon, scoop out the seeds and a bit of flesh to create a boat shape. Leave enough flesh so the squash holds up during baking.
- Brush the inside with olive oil for flavor and to help with browning while baking.
This simple step ensures the squash cooks evenly and doesn’t become mushy!
Easy Cheesy Stuffed Yellow Squash
Ingredients You’ll Need:
For the Stuffed Squash:
- 4 medium yellow squash
- 1 cup shredded cheddar cheese (or a cheese blend like mozzarella and cheddar)
- ½ cup cream cheese, softened
- ¼ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 clove garlic, minced
- ½ cup cooked and shredded chicken (optional for added protein)
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
- Salt and pepper, to taste
- Fresh chopped parsley or dried herbs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes of baking time, totaling around 40 minutes from start to finish. It’s simple and quick, making it perfect for a weeknight meal!
Step-by-Step Instructions:
1. Prepping the Oven and Squash:
To kick things off, preheat your oven to 375°F (190°C). While it warms, wash your yellow squash. Cut each one in half lengthwise and carefully scoop out the seeds and inner flesh with a spoon. Create a boat-like shape, ensuring you leave enough squash flesh that it holds up when baked. This is where all the cheesy goodness will go!
2. Drizzling and Arranging:
After hollowing out the squash, lightly brush or drizzle olive oil inside the halves. This will help enhance the flavor as they bake. Next, place the squash halves in a baking dish, cut-side up.
3. Sautéing the Aromatics:
In a skillet over medium heat, add a tablespoon of olive oil. Once warmed, sauté the chopped onion and minced garlic for about 3-4 minutes until soft and fragrant. This step will bring out their delicious flavors, adding depth to your stuffing.
4. Mixing the Cheesy Filling:
Next, grab a mixing bowl and combine the sautéed onions and garlic with cream cheese, cheddar cheese, Parmesan, shredded chicken (if you’re using it), Italian herbs, salt, and pepper. Stir everything together until well mixed; this creates a creamy, cheesy filling that will taste amazing!
5. Stuffing the Squash:
Now, it’s filling time! Spoon the cheesy mixture generously into the hollowed squash halves. Pack it down slightly so that it holds well during baking.
6. Baking to Perfection:
Carefully place the stuffed squash in the oven and bake for approximately 25-30 minutes. You’ll know they’re done when the squash is tender and the cheese is melted, bubbly, and slightly golden on top.
7. Final Touches:
Once baked, remove the squash from the oven. If you like, sprinkle fresh chopped parsley or extra dried herbs on top for a pop of color and flavor. Let them cool for a few minutes before serving. Enjoy!
This warm, cheesy stuffed yellow squash is perfect as a delightful side dish or a light main course! Happy cooking!
FAQ for Easy Cheesy Stuffed Yellow Squash
Can I Use Other Types of Squash?
Absolutely! Zucchini works great as a substitute for yellow squash. Just make sure to adjust the cooking time if using smaller zucchinis, as they may bake faster.
Can I Prepare This Dish in Advance?
Yes! You can prepare the stuffing and hollow out the squash a day ahead of time. Just store the squash and filling separately in the refrigerator, then fill and bake when ready to serve!
How Do I Store Leftovers?
Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven or microwave, being careful not to dry them out.
What Can I Substitute for Cream Cheese?
If you’re looking for a lighter option, Greek yogurt or cottage cheese can make a good replacement for cream cheese. They’ll provide creaminess, though the flavor will be slightly different.
