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Squash Stuffing

Squash Stuffing

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
BECKYU_2000

BECKYU_2000

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

COZMIKCOWGIRL
9

COZMIKCOWGIRL

1/23/2003

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 cook. Overall it is a tasty but very rich dish. It might be too rich for kids. Next time I will cut back on the cheese. This is going to be a wonderful sidedish at the holidays!

cicada77
4

cicada77

4/11/2005

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

yolanda
3

yolanda

11/22/2007

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

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