This Easy Cheesy Stuffed Yellow Squash is a fun way to enjoy veggies! Bright yellow squash is filled with creamy cheese, making it a tasty treat for everyone at the table.
Let’s be real, who can resist gooey cheese? I love making these for dinner and watching my family happily gobble them up. They’re super easy to prepare, too!
Key Ingredients & Substitutions
Yellow Squash: These are the star of the dish! Look for medium-sized squashes that are firm and free from blemishes. If they’re not available, zucchini works well as an alternative; just adjust the baking time slightly since they may be softer.
Cheese: Mozzarella gives a nice melt, but you could use cheddar, Monterey Jack, or even a mix. If you’re keeping it dairy-free, try using a plant-based cream cheese and vegan mozzarella for a great alternative.
Cooked Chicken: This is optional, but it adds protein. If you’re vegetarian, skip it or add cooked quinoa or lentils for a filling option. Shredded turkey or leftover meats also work great!
Cream Cheese: It provides creaminess. If you want a lighter option, consider using Greek yogurt. It won’t be as rich, but it still adds creaminess and a nice tang.
How Can I Make Sure the Squash is Cooked Perfectly?
The key to tender squash is how you prepare and cook it. Start by cutting the squash and scooping out the seeds, ensuring you leave enough flesh for structure. Brushing it lightly with olive oil helps it roast well.
- Once you’ve filled the squash, keep an eye on them while baking. The cheese should be bubbly, and the squash tender—check with a fork.
- If you like a bit of crisp on top, pop it under the broiler for a minute or two after baking.
Easy Cheesy Stuffed Yellow Squash
Ingredients You’ll Need:
For the Stuffed Yellow Squash:
- 4 medium yellow squash
- 1 cup shredded mozzarella cheese (or your favorite melting cheese)
- 1/2 cup cooked chicken, shredded (optional for added protein)
- 1/4 cup grated Parmesan cheese
- 1/2 cup cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper, to taste
- Fresh parsley or dried oregano for garnish (optional)
- Olive oil spray or 1 tablespoon olive oil
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to bake, making the total time about 35 minutes. It’s a quick and delightful way to enjoy some cheesy goodness!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) while you get everything ready.
2. Prepare the Squash:
Wash the yellow squash thoroughly. Cut each squash in half lengthwise, then scoop out the seeds and some of the flesh with a spoon. You’re creating a hollow boat for your cheesy filling, so leave a little bit of flesh for structure.
3. Season the Squash:
Lightly brush or spray the inside of the squash halves with olive oil to help them get nice and tender in the oven. Place them cut side up on a baking sheet or in an oven-safe dish.
4. Make the Filling:
In a mixing bowl, combine the softened cream cheese, shredded chicken (if using), garlic powder, onion powder, Italian herbs, salt, and pepper. Mix everything together until it’s creamy and well combined.
5. Add the Cheeses:
Now, fold in the shredded mozzarella and grated Parmesan cheeses into the cream cheese mixture. Make sure all the cheese is evenly mixed in!
6. Fill the Squash:
Spoon the cheesy mixture generously into each hollowed-out squash half, pressing it down lightly to fill them well.
7. Bake:
Place the baking sheet in the oven and bake for about 20-25 minutes. You’re looking for the squash to be tender, and the cheese on top should be melted and bubbly with some nice golden brown spots.
8. Garnish and Serve:
Once baked, take the squash out of the oven and let it cool for a moment. Garnish with fresh parsley or a sprinkle of dried oregano if you like. Then serve these delicious cheesy stuffed squash halves hot as a delightful side dish or as a light main course.
Enjoy the creamy cheesy goodness stuffed inside tender-roasted yellow squash! Happy cooking!
FAQ for Easy Cheesy Stuffed Yellow Squash
Can I Use Different Vegetables?
Absolutely! Zucchini, bell peppers, or even tomatoes can be used as alternatives. Just adjust the cooking time based on the vegetable’s thickness and moisture content.
How Can I Make This Recipe Vegan?
To make it vegan, substitute the cream cheese with dairy-free cream cheese and use plant-based shredded cheese. You can also skip the chicken or replace it with chopped mushrooms or lentils for added texture and protein.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave or warm in the oven until heated through.
Can I Prepare These Squash Ahead of Time?
Yes! You can prepare the squash and the filling ahead of time. Just stuff the squash and cover them tightly before refrigerating. Bake them when you’re ready to eat, adding a few extra minutes to the bake time to account for the chilled filling.
