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Grandma's Stuffed Yellow Squash Recipe

Grandma's Stuffed Yellow Squash Recipe photo by Taste of Home

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“My grandma, who raised me, was an awesome cook. This is a recipe she fixed every summer when our garden overflowed with yellow squash. My family still enjoys it,” writes Janie McGraw of Sallisaw, Oklahoma.

This recipe is:

Diabetic Friendly

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Grandma's Stuffed Yellow Squash Recipe

Prep: 25 min. Bake: 25 min.

Yield: 2 Servings

25 25 50

Ingredients

1 medium yellow summer squash
1/4 cup egg substitute
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 slices bread, toasted and diced

Directions

Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain.
When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel.
In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells.
Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned. Yield: 2 servings.

Nutritional Facts 1/2 squash equals 103 calories, 1 g fat (trace saturated fat), trace cholesterol, 490 mg sodium, 18 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Grandma's Stuffed Yellow Squash in Cooking for 2 Spring 2008, p45

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Grandma's Stuffed Yellow Squash

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Reviewed on Jun. 02, 2010 by kaitlyn'smommy

This recipe deserves the ultimate credit! I doubled the recipe to suit my needs and the results were delicious. I did add cheddar cheese and used real eggs. The only advice I would give would be to assemble them right before you need them to prevent soggy bread. Again, great recipe and thanks for sharing!!!

Reviewed on Apr. 06, 2009 by coffeeldy10

I can't wait to try this one!