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Stuffed Summer Squash

Last updated: August 21, 2023

Yellow squash, zucchini, and a host of other summer squash varieties are abundant this time of year. Summer squash, unlike their winter counterparts, are considered non-starchy vegetables and fit nicely into a low- or consistent-carbohydrate diet. Yellow squash is also rich in vitamin A and C and contains antioxidants, which are an important part of a heart-healthy diet.


15 Min


30-40 Min






  • 4 yellow summer squash or zucchini
  • 2 tablespoons olive oil
  • 1 clove minced garlic
  • 5 ounces fresh spinach, chopped
  • ½ large sweet onion, diced
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 dash of cayenne pepper (season to taste)
  • ½ cup shredded Swiss cheese
  • 2 egg whites


  1. Preheat oven to 375 degrees.
  2. Clean, trim ends, and cut squash in half lengthwise.
  3. Remove seeds from squash and set aside.
  4. Bring a large pot of water to a boil, and submerge squash in boiling water. Cook squash in the boiling water until tender, about 5 minutes.
  5. Place squash in a 9×13 pan. Dry gently with a paper towel.
  6. Heat olive oil in a sauté pan on the stove. Sauté garlic and spinach until translucent and fragrant. Add Worcestershire sauce. Stir until spinach is tender, 3-4 minutes.
  7. Transfer spinach mixture to a bowl. Season with salt and peppers.
  8. Beat egg whites and mix with half the Swiss cheese. Add this to the spinach mixture.
  9. Spoon into squash shells and sprinkle with remaining cheese.
  10. Bake in preheated oven until squash is tender, 30-40 minutes.

Recipe provided by Michelle Eaton, MS, RD, ThedaCare

Tags: Recipe recipes

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