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Squash with Tomato and Feta Cheese


"This side dish is a savory alternative to sweetened squash side dishes. It has onion, green pepper, stuffing mix, tomato, and feta cheese."
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1 h 15 m servings 247 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1036 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 43
  1. 53 Ratings

Most helpful positive review

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...

Most helpful critical review

Awful lot of work for not much reward. The flavor wasn't outstanding. If we do it again which is doubtful, we'll use a whole acorn squash.

Most helpful
Most positive
Least positive

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...

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 ...

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 ...

This was an interesting concocsion. I would make it again. I used butternut squash, a regular skinned/seeded tomato and yellow onion beacause this was what I had on hand. I think acorn squash wo...

I only made this recipe to get rid of a bunch of extra summer squash my garden produced, but it was a surprise hit with everyone. We make it quite frequently now, especially for potluck dinners,...

This was really good! It was much more interesting and less egg-y than I expected. We made this using yellow squash and bread crumbs because that's what we had. We only used about 1/2 cup brea...

Very tasty... savory rather than sweet. My family love simple baked squash with butter, but get tired of the same dishes. I did not have the stuffing mix or green onions, so I used bread crumb...

This was delicious! I kind of had a hard time working with a raw squash... but there must be a trick I don't know about? I will absolutely make this again!

I didn't have any stuffing mix, so I used fresh brench bread crumbs seasoned with sage and onion. It worked fine, and the dish turned out great. My husband and I love this one! Next time I might...