Menu
Grandma's Squash Pie Grandma's Squash Pie
Yellow Squash Muffins Yellow Squash Muffins
Yellow Squash Casserole Yellow Squash Casserole
Grandma's Swedish Meatballs Grandma's Swedish Meatballs
Stuffed Squash for Two Stuffed Squash for Two
Sausage-Stuffed Squash Sausage-Stuffed Squash
Yellow Squash Soup Yellow Squash Soup
Stuffed Butternut Squash Stuffed Butternut Squash
Grandma's Strawberry Shortcake Grandma's Strawberry Shortcake
Grandma's Sour Cream Raisin Pie Grandma's Sour Cream Raisin Pie
Grandma's Potato Dumplings Grandma's Potato Dumplings
Grandma's Carrot Cake Grandma's Carrot Cake
Grandma's Oatmeal Bread Grandma's Oatmeal Bread
Sausage-Stuffed Butternut Squash Sausage-Stuffed Butternut Squash
Grandma's Sweet Potato Biscuits Grandma's Sweet Potato Biscuits
Grandma's Orange Rolls Grandma's Orange Rolls
Grandma's Cinnamon Rolls Grandma's Cinnamon Rolls
Grandma's Tomato Soup Grandma's Tomato Soup
Mom's Apple Cornbread Stuffing Mom's Apple Cornbread Stuffing
Grandmother's Corn Pudding Grandmother's Corn Pudding

Grandma’s Stuffed Yellow Squash

1 review
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 25 min.

Makes

2 servings

Updated: Sep. 09, 2022
“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.
Grandma’s Stuffed Yellow Squash
Grandma's Stuffed Yellow Squash Recipe photo by Taste of Home
Next Recipe

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

  1. 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.
  2. 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.
  3. In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells.
  4. 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.

Nutrition Facts

1/2 each: 103 calories, 1g fat (0 saturated fat), 0 cholesterol, 490mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable.