Old-School Southern Stuffed Yellow Squash (Grandma’s Recipe)
This Stuffed Yellow Squash recipe turns a humble garden vegetable into a rich, savory side dish that completely steals the show. It is light, packed with flavor, and so delicious that even the pickiest eaters in the family will clear their plates.
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Servings: 4 servings
Calories: 101kcal
Cost: $6.00
Equipment
- 1 large saucepan (with a lid)
- 1 drainer
- 1 knife
- 2 large spoon
- 1 small bowl
- 1 8-inch square baking dish (with a lid)
Ingredients
- 2 medium yellow summer squash
- ½ cup egg substitute
- 4 Tbsp finely chopped onion
- ½ tsp salt
- ¼ tsp pepper
- 2 slices of bread, toasted and diced
Instructions
- Place squash in a large saucepan. Cover with water.
- Bring to a boil, cover with the lid and cook for about 7 minutes or until crisp-tender. Then drain the water.
- When cool enough to handle, cut squash in half lengthwise. Scoop out and reserve the pulp, leaving a ⅜-inch shell. Invert shells on paper towel.
- In a small bowl, combine the egg substitute salt, onion, and pepper. Stir in the toasted bread crumbs cubes and squash pulp. Spoon into the squash shells.
- Place in a 8-inch , square baking dish coated with cooking spray.
- Cover and bake at 375° for about 20 minutes. Uncover, and bake until lightly browned about 5-to 10 minutes longer.
Nutrition
Nutrition Facts
Old-School Southern Stuffed Yellow Squash (Grandma’s Recipe)
Serving Size
1 half slice
Amount per Serving
Calories
101
% Daily Value*
Fat
1
g
2
%
Sodium
470
mg
20
%
Carbohydrates
18
g
6
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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