Name: Stuffed Yellow Squash Boats and Casserole Combo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 medium yellow squash; 2 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 1/2 lb ground meat or plant-based substitute; 1/2 cup breadcrumbs; 1 cup shredded cheese; 1 tsp dried Italian herbs; 1 (10 oz) package frozen yellow squash; 1 can (10.5 oz) cream of mushroom soup; 1 egg, lightly beaten; 1 cup shredded cheddar cheese; 1/2 cup crushed crackers or breadcrumbs; 2 tbsp butter

Description

A perfect pairing of fresh stuffed yellow squash boats with a creamy frozen squash casserole, balancing light garden flavors and comforting baked goodness in one meal.

Ingredients

Scale

3 medium yellow squash

2 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

1/2 lb ground meat or plant-based substitute

1/2 cup breadcrumbs

1 cup shredded cheese

1 tsp dried Italian herbs

1 (10 oz) package frozen yellow squash

1 can (10.5 oz) cream of mushroom soup

1 egg, lightly beaten

1 cup shredded cheddar cheese

1/2 cup crushed crackers or breadcrumbs

2 tbsp butter

Instructions

1. Preheat oven to 350°F (175°C).

2. Wash and slice squash lengthwise; scoop out seeds to form boats.

3. Heat olive oil in a skillet; sauté onion and garlic until translucent.

4. Add ground meat or substitute; cook until browned.

5. Stir in breadcrumbs, herbs, and 1/2 cup cheese; mix well.

6. Place squash halves in a baking dish; fill with meat mixture and top with remaining cheese.

7. Thaw frozen squash; drain and pat dry.

8. In a bowl, combine thawed squash, soup, egg, and cheddar; transfer to a greased casserole dish.

9. Mix crushed crackers with melted butter; sprinkle over casserole.

10. Bake both dishes for 30–35 minutes until squash is tender and casserole topping is golden.

11. Let rest 5 minutes before serving.

Prep Time: 15 mins
Cook Time: 35 mins

Nutrition

Calories: 350
Sodium: 450
Fat: 18
Carbohydrates: 32
Protein: 12