Stuffed Squash Recipes for Every Season

Stuffed squash is a versatile and delicious dish that can be adapted to each season, using fresh ingredients from your garden. Whether you’re enjoying summer squash filled with light, fresh flavors or winter squash stuffed with hearty, warming ingredients, this guide provides well-thought-out stuffed squash recipes for every time of year. Plus, you can grow your own squash with our high-quality seeds!

Why Cook with Squash?

✅ Nutritious & Versatile – Squash is high in vitamins, fiber, and antioxidants.
✅ Seasonal Variety – Different squash types are available year-round.
✅ Easy to Grow – Squash thrives in home gardens and produces abundantly.
✅ Great for Meal Prep – Stuffed squash can be made ahead and stored.

Best Squash for Stuffing

Spring & Summer Squash (Tender & Mild):

• Zucchini – Perfect for Mediterranean and fresh veggie fillings.

• Pattypan Squash – Small, round, and ideal for single-serve portions.

• Yellow Summer Squash – Light and mild, pairs well with cheese and herbs.

Fall & Winter Squash (Hearty & Sweet):

• Acorn Squash – Nutty and slightly sweet, great for grain-based stuffing.

• Butternut Squash – Creamy texture, excellent with savory or sweet fillings.

• Delicata Squash – Thin skin means no peeling required.

• Spaghetti Squash – Naturally noodle-like, works well with saucy fillings.

📌 Start growing your own squash today with our premium heirloom seeds!

Spring Recipe: Mediterranean Stuffed Zucchini

Ingredients:

• 2 large zucchinis, halved lengthwise

• 1/2 cup cooked quinoa

• 1/2 cup cherry tomatoes, diced

• 1/4 cup feta cheese, crumbled

• 2 tbsp fresh basil, chopped

• 1 tbsp olive oil

• 1 clove garlic, minced

• Salt & pepper to taste

Instructions:

1. Preheat oven to 375°F.

2. Scoop out zucchini flesh, chop it, and set aside.

3. Heat olive oil in a pan and sauté garlic and zucchini flesh for 2 minutes.

4. Remove from heat and mix with quinoa, tomatoes, feta, basil, salt, and pepper.

5. Stuff zucchini halves with the mixture and bake for 20 minutes.

6. Serve warm, garnished with extra basil.

Summer Recipe: Tex-Mex Stuffed Pattypan Squash

Ingredients:

• 4 pattypan squash, tops removed and hollowed out

• 1/2 cup black beans, drained

• 1/2 cup corn kernels

• 1/4 cup diced red bell pepper

• 1/2 tsp cumin

• 1/2 tsp chili powder

• 1/4 cup shredded cheddar cheese

• 1 tbsp fresh cilantro, chopped

• Salt & pepper to taste

Instructions:

1. Preheat oven to 375°F.

2. Mix black beans, corn, bell pepper, cumin, chili powder, salt, and pepper in a bowl.

3. Fill each pattypan squash with the mixture.

4. Bake for 25 minutes, then top with shredded cheese.

5. Bake for an additional 5 minutes until cheese melts.

6. Garnish with fresh cilantro and serve.

Fall Recipe: Wild Rice & Mushroom Stuffed Acorn Squash

Ingredients:

• 2 acorn squashes, halved and seeds removed

• 1 cup cooked wild rice

• 1/2 cup mushrooms, diced

• 1/4 cup dried cranberries

• 1/4 cup pecans, chopped

• 1/2 tsp cinnamon

• 1 tbsp olive oil

• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F.

2. Brush squash halves with olive oil and sprinkle with salt.

3. Roast cut-side down for 25 minutes.

4. In a pan, sauté mushrooms until soft.

5. Mix mushrooms with wild rice, cranberries, pecans, cinnamon, salt, and pepper.

6. Fill squash halves with the mixture and bake for 10 more minutes.

7. Serve warm.

Winter Recipe: Sausage & Apple Stuffed Butternut Squash

Ingredients:

• 1 butternut squash, halved lengthwise

• 1/2 lb ground sausage (or plant-based alternative)

• 1 apple, diced

• 1/2 onion, chopped

• 1/4 cup walnuts, chopped

• 1/2 tsp sage

• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F.

2. Brush squash halves with olive oil and roast cut-side down for 30 minutes.

3. In a pan, cook sausage until browned, then add onion, apple, walnuts, sage, salt, and pepper.

4. Fill roasted squash halves with the sausage mixture.

5. Bake for an additional 10 minutes.

6. Serve hot.

Bonus: Cheesy Garlic Parmesan Spaghetti Squash

Ingredients:

• 1 spaghetti squash, halved and seeds removed

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1/2 cup grated Parmesan cheese

• 1/4 cup fresh parsley, chopped

• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F.

2. Brush squash halves with olive oil and bake cut-side down for 35 minutes.

3. Use a fork to scrape spaghetti-like strands from the squash.

4. In a pan, heat olive oil and sauté garlic for 1 minute.

5. Toss spaghetti squash with garlic, Parmesan, parsley, salt, and pepper.

6. Serve immediately.

Tips for Perfect Stuffed Squash

✅ Choose the Right Squash – Use tender summer squash for fresh, light flavors and hearty winter squash for robust fillings.
✅ Pre-Roast for Soft Texture – Baking squash before stuffing ensures it cooks evenly.
✅ Mix Up the Fillings – Experiment with grains, proteins, nuts, fruits, and cheeses.
✅ Add a Crunchy Topping – Toasted nuts, seeds, or breadcrumbs add great texture.
✅ Season Generously – Herbs and spices bring out the best flavors.

Start Growing & Cooking Stuffed Squash Today!

Stuffed squash is a delicious, adaptable meal that highlights seasonal ingredients. Start your garden today with our premium squash seeds and enjoy homegrown meals all year long!

🌱 Browse our seed collection and grow the perfect squash for stuffing!