![- 4 medium yellow squash - 1 cup cooked quinoa - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack) - 2 tablespoons olive oil - Fresh cilantro for garnish When I make stuffed yellow squash, I start by selecting fresh, firm squash. Each squash will become a tasty vessel for the filling. I use quinoa for protein and black beans for fiber. Both add great texture and taste. Corn brings sweetness, while bell pepper and onion add crunch and flavor. Garlic, cumin, and chili powder give depth to the dish. Finally, cheese melts on top, creating a golden crust. - Chopped tomatoes for added moisture - Jalapeño for a spicy kick - Cooked ground turkey or beef for extra protein - Herb blends like oregano or thyme for added flavor I love to customize my stuffed yellow squash! Adding chopped tomatoes can make the filling juicier. If you enjoy heat, toss in some jalapeño. Ground turkey or beef can boost the protein content. Try adding herbs to change the flavor profile. The options are endless! - Calories: 350 - Protein: 15g - Carbohydrates: 45g - Dietary Fiber: 10g - Sugars: 4g - Total Fat: 12g - Saturated Fat: 6g This dish is not just delicious; it's also nutritious. Each serving offers a balance of macronutrients. You’ll get protein from quinoa and beans, making it filling. The fiber helps with digestion and keeps you satisfied. Enjoy this healthy meal without any guilt! For my [Full Recipe], check out the steps and tips to make your stuffed yellow squash perfect. First, wash your yellow squash well. This step makes sure it's clean. Next, cut each squash in half lengthwise. Use a spoon to scoop out the seeds carefully. You want to create a boat shape. Drizzle the inside with olive oil. Sprinkle salt and pepper on top. Place the squash cut side up in a baking dish. This helps them roast nicely. Heat a skillet over medium heat. Add the remaining olive oil. Once hot, add the chopped onion and bell pepper. Cook for about five minutes or until soft. Then, stir in minced garlic and cook for one more minute. The smell will be great! Now, add in your cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix everything well and heat through for about three to five minutes. Take the skillet off the heat and fold in half of the cheese. Now it’s time to stuff the squash. Pack the quinoa mixture into each half of the squash. Make sure to fill them well. Top each boat with the rest of the cheese. Cover the dish with aluminum foil. Bake in the oven for 25 minutes at 375°F. After that, remove the foil and bake for another 10 to 15 minutes. The cheese should be melted and bubbly. Once done, take them out and let them cool for a bit. Garnish with fresh cilantro for a bright touch. Enjoy your stuffed yellow squash! For the full recipe, check out Savory Stuffed Yellow Squash. When choosing yellow squash, look for firm, smooth skin. Avoid squash with soft spots or blemishes. Choose ones that feel heavy for their size. The best squash has a vibrant yellow color. Smaller squash tend to be sweeter and more tender. To ensure even cooking, cut the squash in half lengthwise. Scoop out the seeds to create a boat shape. This not only helps with cooking but also allows for more filling. Drizzle with olive oil and season with salt and pepper. Cover the baking dish with foil to trap steam, then remove it later to brown the cheese. You can make stuffed yellow squash ahead of time. Prepare the filling and stuff the squash, then cover and refrigerate. Bake it the next day for a quick meal. If you want to freeze, stuff the squash and wrap them tightly in foil. When ready to eat, thaw overnight in the fridge and bake as usual. This makes meal prep easy and delicious! For the full recipe, refer to the earlier sections. Enjoy your stuffed yellow squash! {{image_2}} You can mix and match your fillings for stuffed yellow squash. Here are some fun ideas: - Ground turkey or beef: For a heartier filling, add cooked ground meat. - Rice or couscous: Swap quinoa with rice or couscous for a different texture. - Veggies: Use mushrooms, spinach, or zucchini for extra color and taste. - Nuts and seeds: Add chopped walnuts or sunflower seeds for crunch. These options let you play with flavors and textures! Making the dish vegan is easy. Just skip the cheese and use vegan cheese instead. For gluten-free, ensure all ingredients are certified gluten-free. Here’s how: - Quinoa: This grain is naturally gluten-free and a great base. - Beans: Black beans or chickpeas add protein and fiber. - Veggies: Fill with your favorite vegetables to keep it fresh and tasty. These options make the dish inclusive for all diets! Want some heat? You can easily adjust the spice in your stuffed yellow squash. Here’s how: - Add jalapeños: Chop fresh jalapeños and mix them into your filling. - Hot sauce: Drizzle hot sauce over the stuffed squash before baking. - Pepper flakes: Sprinkle red pepper flakes for a mild kick. Adjust the heat to suit your taste! Enjoy your meal and make it your own with these variations. For the full recipe, check out the complete instructions. After making your stuffed yellow squash, let it cool down. Wrap each piece in plastic wrap or place it in an airtight container. Store it in the fridge for up to three days. This keeps the flavors fresh and ready for you to enjoy later. If you want to save some for later, freezing works well. Wrap each stuffed squash tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay frozen for up to three months. Remember to label the bag with the date. This will help you keep track of how long they’ve been in the freezer. To reheat, first, take the stuffed squash out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. Preheat your oven to 350°F (175°C). Place the squash in a baking dish and cover with foil. Bake for about 20 minutes if refrigerated or 30-40 minutes if frozen. Check that the filling is hot and the cheese is melted. Enjoy your meal again! You can find the Full Recipe above for more details. Yes, you can use other squashes. Zucchini works very well. It has a similar texture. Acorn squash also makes a tasty option. Just adjust the cooking time if needed. Each type gives a unique flavor and look to your dish. Experimenting can lead to fun results! Check the squash for tenderness. You can easily pierce it with a fork. The cheese should be melted and bubbly too. If you see golden brown edges, that’s a great sign. Let it cool slightly before serving to avoid burns. Stuffed yellow squash goes well with many sides. A fresh green salad adds crispness. Quinoa or rice dishes complement the flavors nicely. Serve with roasted veggies for a colorful plate. You can also add a dollop of sour cream for extra creaminess. This blog post covered how to make a delicious stuffed yellow squash. You learned about the key ingredients and nutritional information. I shared step-by-step instructions for prepping, cooking, and baking the dish. You also found tips for picking squash, ensuring even cooking, and making ahead. I offered variations for different diets and discussed storage options. In closing, stuffed yellow squash is fun to make and enjoy. Customize it for your taste, and share it with others. Happy cooking!](https://foodishtalk.com/wp-content/uploads/2025/06/49d631b0-d2f0-4941-b7f1-83a6009fb232.webp)
Ingredients
Method
Preheat your oven to 375°F (190°C).
Cut the yellow squash in half lengthwise and scoop out the seeds to create a boat-like shape. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and place them cut side up in a baking dish.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and bell pepper, sauté until soft, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Stir until well combined and heated through, about 3-5 minutes.
Remove the skillet from heat and fold in half of the shredded cheese.
Stuff each yellow squash half with the quinoa mixture, packing it in well. Top with the remaining cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and return to the oven for an additional 10-15 minutes or until the cheese is melted and bubbly.
Once cooked, remove the stuffed squash from the oven and let cool slightly before garnishing with fresh cilantro.
Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings
- Presentation Tips: Serve on a colorful platter with a sprinkle of fresh herbs and some lime wedges on the side for an extra burst of flavor.