Cream Cheese Basil Summer Squash Recipe -
Cream Cheese Basil Summer Squash Recipe
  • READY IN 25 mins

Cream Cheese Basil Summer Squash

Recipe by  

"Young tender summer squash, yellow crookneck or yellow pattypan, microwave recipe, quick, absolutely delicious! Vegetable haters, will love it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. In a glass serving dish, combine the squash pieces and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. Stir after every 3 to 4 minutes.
  2. Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 21, 2003

Yummy! I changed it a little...I drained the water from the squash after cooking it, then I mixed in half a can of Rotel tomatoes & gr. chiles, then put in the cream cheese, melted it for a little bit, then added shredded sharp cheddar. Wow. It is good.

Most Helpful Critical Review
Aug 22, 2011

I had to cook the squash for a longer time and it still was not soft but firm. The anti-veggie bunch I have still would not even try it. It was ok for me. I will have to try some other way of cooking squash.


69 Ratings

Sep 21, 2003

I knew from looking at the ingredients this had the potential for a great recipe. I was right. It is delicious. I used two smaller crookneck squash, 4oz of cream cheese, garlic powder and fresh basil from the garden. I cooked the squash in the microwave 5 1/2 minutes, cubed the cheese over it and let it set about three minutes, sprinkled on a dash or two of garlic, put in some fresh basil to taste and salt. It was absolutely divine!!!!

Jun 14, 2006

This recipe is awesome if you want a quick, satisfying side dish or an easy dish to serve at a party (just scale it up). I made it delicious and fairly healthy by sauteeing the squash and garlic for a few minutes in a small amount of butter, removing from heat and adding a good amount of chopped fresh basil and then adding 1-2 servings of reduced fat cream cheese before microwaving to melt the cheese. A small amount of cream cheese goes a long way and you can reduce the fat to 3-6 grams per serving with my modification. Fresh basil is essential for a "wow".

Aug 30, 2006

This recipe was wonderful! However, I sauteed the onion and garlic in a skillet, added the squash and used fresh minced basil instead of dried. Definitely a keeper!

May 28, 2004

Awesome recipe! I couldn't stop eating it! I pan fried the squash and there was no liquid to drain off. I used fresh basil instead of dried, and only 1/2 a pkg of cream cheese and it was so very very yummy and so easy to do! This is the way I'll do my summer squash from now on. Thank you!

Apr 13, 2005

This was very good! The only thing I do differently: I make it for one serving. I take two squash (about 6 oz) sprinkel with salt and basil, micro for about two minutes, DRAIN and stir in 1 tbsp fat free cream cheese. I eat this almost everyday as a snack in the afternoon. Excellent, thanks for sharing!

Apr 29, 2007

This was an excellent recipe. I used 4 cloves of garlic (we really love garlic in this house) and microwaved the squash as directed. I took the advise of some other reviewers and drained the cooked squash well after it was done. I added some sauted onions with the cheese, and only used half the amount of cheese. I also used Neufchatel instead of full-fat cream cheese, and fresh basil instead of dried. This was wonderful and my husband and I gobbled it up. I'm going to go and buy more squash so I can use up the rest of the cheese. Great recipe!


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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