Description
Tender yellow squash halves are hollowed, filled with a savory veggie-cheese mix, topped with crunchy breadcrumbs, and baked until golden—comforting, lighter, and weeknight-ready.
Ingredients
4 medium yellow squash (about 2 lb total)
2 tbsp olive oil, divided
1/2 small onion, finely diced
2 cloves garlic, minced
1/4 cup bell pepper, small dice
1 cup shredded cheese (cheddar, mozzarella, or blend)
1/2 cup breadcrumbs (regular or gluten-free)
2 tbsp grated Parmesan (optional)
1/4 tsp dried oregano
1/4 tsp paprika or red pepper flakes (optional)
1/4 cup fresh parsley or basil, chopped, divided
1/2 tsp kosher salt
1/4 tsp black pepper
Instructions
1. Heat oven to 375°F (190°C). Line a sheet pan with parchment.
2. Halve squash lengthwise; scoop out centers, leaving 1/4-inch shells. Finely chop the scooped flesh.
3. Brush squash shells with 1 tbsp olive oil; season lightly with salt. Set aside.
4. Warm 1 tbsp olive oil in a skillet over medium heat; sauté onion and bell pepper 3–4 mins until softened.
5. Add garlic and chopped squash flesh; cook 3–4 mins until moisture reduces. Season with salt, pepper, oregano, and paprika.
6. Off heat, stir in 3/4 cup shredded cheese, 1/4 cup breadcrumbs, half the herbs, and Parmesan if using.
7. Fill squash shells with the mixture; top with remaining 1/4 cup cheese and 1/4 cup breadcrumbs.
8. Bake 25–30 mins until squash is tender and tops are golden; broil 1–2 mins if you want extra color.
9. Finish with remaining herbs; adjust salt and pepper to taste and serve hot.
- Prep Time: 20 mins
- Cook Time: 28 mins