This Easy Cheesy Stuffed Yellow Squash is a fun and tasty dish! It features tender yellow squash filled with a cheesy mixture that will make your taste buds dance.
Honestly, who can resist cheesy goodness? I love making these as a side dish or even a light meal. Plus, they look adorable on the plate—it’s like a veggie hug! 🥰
Key Ingredients & Substitutions
Yellow Squash: Medium yellow squash is perfect for stuffing, but zucchini can be a great substitute if you can’t find squash. Just remember, zucchini takes a bit longer to cook, so adjust your baking time as needed.
Chicken: I often use shredded rotisserie chicken for its amazing flavor and convenience. For a vegetarian twist, black beans or lentils work wonderfully to still keep that protein punch!
Cheese: Mozzarella is my favorite for that melty goodness. If you’re feeling adventurous, try using cheddar or pepper jack for extra kick! Just check that the flavor works with your sauce.
Marinara Sauce: Homemade is best, but jarred marinara is just fine! You can swap it with salsa for a different flavor or even pesto if you’re craving something herby and fresh.
How Do I Get the Squash Boats Just Right?
Creating the perfect squash boats is key to this recipe. Start by slicing each squash in half lengthwise, which exposes the insides for stuffing. The key step is to scoop out the seeds and flesh carefully, leaving about 1/4-inch of flesh. Go gently to keep the skin intact!
- Use a small spoon or melon baller to hollow out the squash.
- Save the scooped-out flesh! It’s packed with flavor and can be mixed back into your stuffing.
- Slightly salt the insides of the squash before adding the filling. It brings out extra flavor while baking.
These tips will help you keep the structure of your squash while making the stuffing tasty and plentiful!
Easy Cheesy Stuffed Yellow Squash
Ingredients You’ll Need:
- 4 medium yellow squash
- 1 cup cooked chicken, shredded (or substitute with cooked ground meat or beans for a vegetarian option)
- 1 cup marinara or tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
- Salt and pepper to taste
- Fresh parsley or dried herbs for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and roughly 25 minutes to bake, making it a quick and easy meal option at around 40 minutes total. Perfect for busy weeknights!
Step-by-Step Instructions:
1. Get Ready to Bake!
First things first, preheat your oven to 375°F (190°C). This is important for a nicely baked squash and melted cheese.
2. Prepare the Squash Boats:
Wash each yellow squash thoroughly. Slice them in half lengthwise, and be careful with your knife! Use a spoon to scoop out the seeds and some of the flesh, creating a hollow boat that’s about 1/4-inch thick. Set the scooped flesh aside for later; it adds extra flavor!
3. Sauté the Aromatics:
In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing them until they’re soft and fragrant, which should take about 3-4 minutes. This gives your dish a wonderful base flavor.
4. Build Your Filling:
Chop the reserved squash flesh finely and toss it into the skillet. Cook it with the onion and garlic for another 3-5 minutes until it softens up. Then, add the shredded chicken (or your chosen protein), marinara sauce, Italian seasoning, and season with salt and pepper. Mix everything together and let it heat through for about 2-3 minutes.
5. Mix in the Cheesy Goodness:
Remove the skillet from the heat and stir in half of the mozzarella cheese along with the Parmesan cheese. Make sure everything is well combined and cheesy!
6. Stuff the Squash:
Take the hollowed squash halves and place them in a baking dish, cut side up. Spoon the cheesy chicken filling generously into each boat. Don’t be shy—fill them well!
7. Top with More Cheese:
Sprinkle the rest of the mozzarella cheese over the top of each stuffed squash to make it extra cheesy and delicious.
8. Bake to Perfection:
Pop the dish into your preheated oven for 20-25 minutes. You want the squash to be tender and the cheese to be melted and bubbly, with a nice golden color on top.
9. Garnish and Serve:
When they’re done, remove from the oven and sprinkle some fresh parsley or your favorite dried herbs on top for a touch of color. Let them rest for a few minutes before serving. They’re hot and delicious—I can’t wait for you to dig in!
Enjoy your delicious, cheesy stuffed yellow squash!
Frequently Asked Questions
Can I Use Other Types of Squash?
Absolutely! While yellow squash is fantastic, you can also use zucchini or even acorn squash. Just adjust the cooking time a bit; zucchini may need a little longer to soften!
How Can I Make This Recipe Vegetarian?
To make this dish vegetarian, simply substitute the chicken with cooked beans (like black beans or chickpeas) or quinoa, and use the marinara sauce as the primary flavor base. You still get a hearty and delicious meal!
What Is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them back in the oven at 350°F (175°C) for about 10-15 minutes until heated through, or use the microwave for a quicker option!
Can I Freeze Stuffed Squash?
Yes! You can freeze the stuffed squash before baking for later use. Just wrap them well in plastic wrap and foil to prevent freezer burn. When you’re ready to eat, thaw them in the fridge overnight, then bake as directed! Baking from frozen will require additional time.
