Spinach Stuffed Squash Or Zucchini

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Cook Time
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Recipe: #30062

July 30, 2018

"This is one of my favorite summer side dishes. Think of a twice-baked potato, but with delicious squash! You can use either summer yellow squash (straight or crooked neck) or zucchini to make this. Frequently, I use both. The weight is an estimate as I've always used the number of squash needed, which is 5 large. This recipe from Paula Deen serves 10 as a side dish, but I love just making a meal of these."

Original recipe yields 10 servings


  • Serving Size: 1 (198.6 g)
  • Calories 203.9
  • Total Fat - 10 g
  • Saturated Fat - 4.4 g
  • Cholesterol - 16.5 mg
  • Sodium - 573.1 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 4.8 g
  • Sugars - 4.3 g
  • Protein - 8.2 g
  • Calcium - 183.2 mg
  • Iron - 1.9 mg
  • Vitamin C - 29.7 mg
  • Thiamin - 0.2 mg

Step 1

Start by preheating your oven to 400°F.

Step 2

Split the squash length-wise to make 2 "boats" from each squash. Brush the cut sides with the olive oil, and sprinkle them with part of the salt and pepper. Place the squash cut side down on a foil lined baking sheet. Bake for 15 minutes, or until the squash flesh is tender. Scoop out the pulp, leaving an intact shell. Keep the pulp and set it aside for now. Reduce the oven heat to 350°F.

Step 3

Prepare the filling. In a large skillet over medium heat, melt the butter. Add the onion and cook until transparent, about 5 minutes. Add the stuffing mix, spinach, sour cream, cheddar, and the squash pulp you sat aside in the previous step to the skillet. Mix together and add the remaining salt and pepper to taste. Cook for 3 minutes. Scoop this mixture evenly into the squash shells. Place back on the baking sheet and bake for another 15 to 20 minutes, or until heated through.

Tips & Variations

No special items needed.