The Stuffed “Twice Baked” Summer Squash That You Must Try!
This viral stuffed “twice baked” summer squash is easy, cheesy, delicious, and best of all~make ahead!!!!
When summer squash is in season, nothing much tastes this good or looks as lovely on a plate as this stuffed~aka twice baked~summer squash. 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. It is more interesting and novel than squash casserole (and healthier too)!
This stuffed yellow squash has great flavor and is much lower in carbs than a stuffed potato. I often include this side when I make a “new mommy” meal. It pairs especially well with fried chicken and pot roast. Everyone RAVES over this side, and I’ve given therecipe 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 winter 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.
Watch me make this stuffed yellow squash on instagram.
If you try this, please leave a comment and review. As always, thanks so much for stopping by. Be blessed, and stay savvy!
If you love this post, check out my other recipes:
-
This Green Beans with Shallots Recipe Is Your Next Favorite Dish
- Peach Cobbler You Should Try RIGHT NOW
Stuffed "Twice Baked" Yellow Squash
Stuffed squash makes an elegant and delicious side dish for most any meat or fish entree.
Ingredients
- 5 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
- paprika
- 2 cups grated sharp cheddar cheese
Instructions
- FOR SQUASH:
- Preheat oven to 400F.
- Cut squash int half lengthwise.
- Drizzle with EVOO.
- Cover with foil; bake 35 minutes or until squash is tender.
- Remove from oven; allow squash to cool.
- Gently scrape inside of squash into a bowl.
- 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 Information
Yield 10 Serving Size 1Amount Per Serving Calories 277Total Fat 19gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 51mgSodium 401mgCarbohydrates 15gFiber 3gSugar 6gProtein 14g
I’ve only made it this way so sorry!
Is there any way to lower the carbs and cholesterol a lot of fat the unhealthy fat.
I dont see why not!! They are both types of squash!! Just be sure to remove the moisture from both before stuffing to avoid a soggy outcome!
Can I use this same recipe with zucchini?
Thank you and bacon adds soooo much!!!
This is delicious. My mother had a similar recipe years ago that also includes bacon pieces, which I add to mine.
Hi there! If you google “Cotton Country Cookbook” it is the Decatur Junior League. It is yellow!!!!!
Could you please send a picture of the cookbook you are referring to in this post? I am collector and would love to get a copy of this one. Thank you so much
Hi Kerry! Just scrape the softest part out and leave enough remaining for a nice firm “squash shell” that won’t break!! Hope this helps!
recipe says to mix together the ‘”scraped squash”with other ingredients, but it never tells you prior to that, how to get it out and how much to scrape out
Hi Esther! Thank you for alerting me; my nutrition was not calculated LOL!!! It is now fixed. You are looking at more like 230 calories now:-) Hope you enjoy! XoXo
1945 calories per serving? You must be kidding, that’s my full day allowance!
Hi Anna! I am so very happy to hear that this recipe was a blessing to you and your husband. Recipes do hold us closer to our loved ones, and some of my favorites are the ones that I remember enjoying around my grandmothers’ tables. Thank you for taking time to write me. This means the world! XoXo
Thank you for posting this recipe. My mother-in-law made stuffed squash until she passed of cancer 2 years ago since then my husband and I have been trying to find a recipe similar to hers and this is it!!! Not only did it taste delicious but for our family to sit down and enjoy one of her favorites was almost healing in some ways. So Thank you from our family.
Hi Jean! I love that we both got the Cotton Country Cookbook for a wedding gift!!! It is one of my faves, and I love it. Thanks for reaching out!!!!
Hi Jamie,
I also got a Cotton Country cookbook when I got married in AL in 1982. That’s the only cookbook I had for several years. I still use it for family favorites at holidays.
Jean Thomas
West Union, SC
Hi Adrienne! Sorry, I must’ve left that out. I just bake at about 350 degrees until cheese melts, as the squash is tenchincally cooked:-) Hope you enjoy!!!
Cook stuffed squash at what temperature??