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

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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.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 2 servings


  • 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

Nutritional Facts

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


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

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Reviewed Jun. 2, 2010

"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 Apr. 6, 2009

"I can't wait to try this one!"

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