Squash Stuffing

Squash Stuffing

BECKYU_2000 0

"Rich but light, we can make a whole meal of this! It took a little experimentation, but we finally figured it out."


1 h servings 191 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 826 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. In a medium bowl, mix the squash, cream of celery soup, and onion.
  3. Spread about 3/4 cup stuffing mix in the bottom of the prepared baking dish, and top with half the squash mixture. Season with pepper, and sprinkle with half the processed cheese food. Repeat the layers, and top with the remaining stuffing mix. Evenly arrange butter slices over the surface, and pour water over all.
  4. Cover, and bake 45 minutes in the preheated oven, or until lightly browned.
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  1. 9 Ratings


I skipped one little word-- "cover"-- and it didn't work right. Make sure you cover the dish before baking!! Otherwise it will take forever for the squash, onions (and my added celery) to the ...

Very good! I left out the cheese and only had reduced fat cream of mushroom soup but it came out wonderfully!

I found this recipe very easy to make. My husband just loved the dish. He has asked for it 3 weeks straight.

Made this without the cheese and butter. Came out just fine! Make sure to cover with foil.

My husband doesn't like squash, but I decided to keep looking for a recipe with squash that he would like the taste of it. This is it! He really liked this!! I added melted cheese to the top ...

Since we watch our calories, I compromised and omitted the cheese. We loved it. My European husband, who is just becoming accustomed to American dishes, asked for it a second time. That revie...

My kids said this was okay, it really isn't a stuffing recipe, more like a wet casserole. I thought it would be great to use, with some free squash that I was gifted, since I have girls that fli...

Out of necessity and use of leftovers, I made a number of changes. The outcome was really tasty. I had julienned zucchini and yellow squash leftover from a stir-fry. (The mandoline rocks!) I c...