Ingredients for Stuffed Summer Squash
- 2 medium summer squash (about 1 pound)
- 1/2 cup (113g) finely diced yellow cheese (cheddar or Monterey Jack recommended)
- Cream
- Salt & Pepper
- Breadcrumbs
- 1 teaspoon butter
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How to Make Stuffed Summer Squash
- Preheat your oven to 375°F (190°C).
- Wash and halve 2 medium-sized summer squash (about 1 pound total) lengthwise. If using larger squash, adjust the amount accordingly (about 1/2 per person).
- Gently scoop out the seeds and pulp from the squash halves, leaving about 1/4-inch thickness of squash flesh.
- Parboil the squash halves in salted boiling water for 5-7 minutes until slightly tender. Drain well.
- In a medium bowl, combine the scooped-out squash pulp, 1/2 cup (113g) finely diced yellow cheese (cheddar or Monterey Jack recommended), 1/4 cup (60ml) heavy cream or milk, 1/4 teaspoon salt, and a pinch of black pepper.
- Fill each squash half with the cheese mixture.
- Sprinkle 1/4 cup (30g) fine breadcrumbs evenly over the stuffed squash.
- Dot each squash half with 1 teaspoon of butter.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the squash is tender.
- Let cool slightly before serving. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
0g
Carbs
2g
