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Grandma's Stuffed Yellow Squash

 Grandma's Stuffed Yellow Squash
“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.
2 ServingsPrep: 25 min. Bake: 25 min.

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,

2 of 2

Grandma's Stuffed Yellow Squash (continued)

Nutritional Facts: 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.