This Cheesy Stuffed Yellow Squash is a tasty and sunny dish that’s perfect for a quick dinner. The squash is filled with a gooey cheese mix that will make everyone smile!
It’s so easy to make! I love whipping this up after a busy day. Just scoop, stuff, and bake—you’ll have a delicious meal on the table in no time! Plus, it’s a great way to sneak in some veggies!
Key Ingredients & Substitutions
Yellow Squash: This is the star of the dish! You can substitute with zucchini if you can’t find yellow squash. Both have a similar texture and mild flavor.
Cooked Chicken: If you’re keeping things vegetarian, feel free to skip the chicken or replace it with cooked quinoa for added protein. You could also use canned beans, such as black or kidney beans.
Cheeses: I love using mozzarella for its meltiness! For a twist, try mixing in some cheddar or using feta for a different flavor. Just remember to adjust to taste!
Marinara Sauce: If you prefer a bit of spice, opt for arrabbiata sauce instead. Tomato soup can also work in a pinch if you need a substitute. Just make sure to use something that’s not too watery.
What’s the Best Way to Prepare the Squash for Stuffing?
Getting your squash ready for stuffing is key to this recipe’s success! Start by cutting the squash in half lengthwise and scooping out the insides. Here’s how to do it smoothly:
- Use a sharp knife for cutting the squash to ensure a clean cut.
- Carefully scoop out the seeds and flesh with a spoon. You want to leave a little flesh on the sides for flavor but create enough space for your filling.
- Chop the scooped flesh finely. It incorporates well into the filling and adds moisture during cooking.
These steps will ensure your squash boats are perfectly shaped and flavorful for a tasty filling!
Cheesy Stuffed Yellow Squash for Easy Weeknight Meals
Ingredients You’ll Need:
For the Stuffed Squash:
- 3 medium yellow squash
- 1 cup cooked and shredded chicken (optional for added protein)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup marinara sauce or your favorite tomato sauce
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried Italian seasoning or dried basil
- Salt and pepper to taste
- Fresh parsley or dried herbs for garnish (optional)
How Much Time Will You Need?
This delightful dish takes about 15 minutes to prepare and 20-25 minutes to bake, giving you a total of about 40-45 minutes from start to finish. It’s perfect for a quick weeknight dinner that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s nice and hot when your stuffed squash is ready to go in!
2. Prepare the Squash:
Wash each yellow squash and slice them in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to create a boat shape, making sure not to pierce the skin. Keep the scooped flesh aside for later!
3. Cook the Filling:
Finely chop the scooped-out flesh of the squash. In a skillet over medium heat, add the olive oil and sauté the chopped onion and minced garlic until the onion turns translucent, about 3 minutes. Then, add the chopped squash flesh and continue cooking for another 3-4 minutes until it softens.
4. Mix It All Together:
Now stir in the cooked shredded chicken (if you’re using it), marinara sauce, Italian seasoning, salt, and pepper. Let everything cook together for about 2 minutes, mixing it well until it’s heated through.
5. Add the Cheesy Goodness:
Remove the skillet from heat and stir in half of the mozzarella cheese and all the Parmesan cheese into the filling mixture.
6. Stuff the Squash:
Place the hollowed squash halves in a baking dish, cut side up. Spoon the cheesy chicken mixture evenly into each squash boat. Don’t forget to sprinkle the remaining mozzarella cheese on top of each stuffed squash for that delicious melty layer!
7. Bake to Perfection:
Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the squash is tender and the cheese is melted and lightly golden.
8. Serve & Enjoy:
Once baked, carefully remove the squash from the oven and let it cool slightly. Garnish with fresh parsley or dried herbs if you like, and serve warm as a comforting weeknight meal!
Enjoy your cheesy, flavorful stuffed yellow squash that’s quick to prepare and packed with deliciousness!
FAQ for Cheesy Stuffed Yellow Squash
Can I Use Different Types of Squash?
Absolutely! While yellow squash is the star of this recipe, zucchini makes a great substitute. Both types of squash have a similar texture and mild flavor, so you won’t lose any deliciousness!
What If I Don’t Have Marinara Sauce?
No worries! You can use another type of tomato sauce, like a basil or garlic-infused variety. If you’re feeling adventurous, you could even use salsa for a zesty kick. Just ensure the sauce is thick enough to hold its shape without making the filling too watery.
Can I Make This Dish Ahead of Time?
Yes, you can! Prepare the stuffed squash up to the baking step, cover them, and store them in the fridge for up to 24 hours. When you’re ready to bake, just pop them in the oven straight from the fridge, but you may need to add a few extra minutes to the baking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the stuffed squash in the microwave or oven until warmed through. If using the oven, you might want to cover them with foil to keep the cheese from over-browning.
