Grandma's Stuffed Yellow Squash Recipe

5 2 2
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

Read Reviews
5 2 2
Publisher Photo
“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.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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.
Originally published as Grandma's Stuffed Yellow Squash in Cooking for 2 Spring 2008, p45

Nutritional 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.

  • 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
  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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Reviews forGrandma's Stuffed Yellow Squash

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kaitlyn'smommy User ID: 3996686 156439
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!!!"

MY REVIEW
coffeeldy10 User ID: 3122163 160207
Reviewed Apr. 6, 2009

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

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