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Squash with Tomato and Feta Cheese

Squash with Tomato and Feta Cheese

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This side dish is a savory alternative to sweetened squash side dishes. It has onion, green pepper, stuffing mix, tomato, and feta cheese.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 1036 mg
  • 41%

Based on a 2,000 calorie diet


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
  2. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork.
  3. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper.
  4. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
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This is the bomb!!! I left out the peppers and onions and used bread crumbs instead of stuffing mix. I also used half and half. Also, I chopped the squash and put it in the oven in the mixture without cooking it first and it was fine in 45 minutes.


The cream isn't necessary--milk works fine! I only had cherry tomatoes so I halved them and put them all across the top. It looked really pretty. This would be great to serve at Thanksgiving or Christmas.


It's nice to find something different to do with squash. This was quite delicious and we will be making this again. I made it a little healthier by using crushed corn flakes instead of bread crumbs and evaporated milk in place of the heavy cream. I also added steamed zucchini with the squash.