Grandma’s Stuffed Yellow Squash

Total Time Prep: 25 min. Bake: 25 min.
Yield 2 servings
Test Kitchen Approved
“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.

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.

“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.
Recipe Creator

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