Spinach-Stuffed Yellow Squash

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READY IN: 45mins
Recipe by Tandy Higgins

Here is a squash recipe that even the kids will like. If you want to serve them as appetizers, just use the baby squash instead for a petite look.

Ingredients Nutrition


  1. Combine squash, 1/2 teaspoons salt, and water to cover in a Dutch oven. Bring to a boil, and cook 10 minutes or until tender. Cool.
  2. Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, 1/2 teaspoon salt, and pepper.
  3. Pour remaining 2 tablespoons melted butter in a large skillet over medium-high heat, and add onion; sauté 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining 1/2 teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13 x 9 inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.
  4. Bake at 350 degrees for 15 minutes or until thoroughly heated.

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