Helaine's Stuffed Squash Recipe

No Photo

Have you made this?

 Share your own photo!

Helaine's Stuffed Squash

Helaine Norman


My late husband introduced me to frying squash southern style. I introduced him to other ways of preparation. We both were/am lovers of onions so here is a recipe I created to include both.

Ingredient amounts do not matter. As you read recipe you'll see why. You can't go wrong. One squash makes two halves so makes either 1 or 2 servings per person.

These stuffed squash can make a nice appetizer as well. You make as many as you want by using more squash and other ingredients.

★★★★★ 1 vote
As many as you wish
20 Min
10 Min


yellow squash, sliced in half and scooped out and saved
or more onions, chopped (i like vidalia.)
bread crumbs
parmesan cheese
butter or oil for sauteeing
fresh or dried garlic (optional)
salt and pepper to taste


1What you stuff the squash with will already be cooked so I suggest you either slightly bake the shell halves of squash in the microwave or preheated oven at about 350 degrees, just enough to get the cooking started. (You do not want them too soft; crisp-tender is the desireable since it will cook longer once they are stuffed.
2Scoop out the pulp of squashes that have been sliced in half. While the squash halves/shells are baking, (Watch them carefully so you don't over bake them.) chop the scooped-out-pulp of the squash as small as you can to resemble the rather finely chopped onions.
3Sautee the onions and chopped onions in the butter or oil. When onions are milky, add the garlic, parmesan, bread crumbs and salt and pepper to taste. When the mixture looks like "stuffing" it is ready.
4When the squash is ready and cooled enough to handle, stuff them with the mixture.

Bake just enough in the oven again for the tops to brown slightly for eye appeal.
5Tip: You can also top these with your favorite cheese the last 30 to 60 seconds.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free, Kosher