Mushroom Stuffed Squash

The last time I made this, I didn’t have sour cream, so I substituted cream cheese and milk.  I just had to melt the cream cheese with the other ingredients, then thin with a little milk.

Mushroom Stuffed Squash



Mushroom Stuffed Squash

Total Time: 50 minutes

Yield: 4 servings


  • 3 TBSP butter
  • 2 TBSP extra virgin olive oil
  • 1/2 lb mushrooms, cleaned and sliced
  • 1/4 tsp dried thyme
  • Salt and pepper
  • 2/3 cup sour cream
  • 1/2 cup Panko breadcrumbs
  • 2-3 hard boiled eggs, chopped
  • 2 calabicita, yellow, or zucchini squash, halved and seeds removed
  • Salt and pepper
  • Granulated garlic powder
  • Granulated onion powder
  • Extra virgin olive oil
  • Broth


  1. Heat butter and oil on medium in a large skillet.
  2. Sauté mushrooms.
  3. Season with thyme, salt, and pepper.
  4. Stir in sour cream and breadcrumbs.
  5. Remove from heat, and stir in eggs.
  6. Place squash in a greased baking pan, and sprinkle with salt, pepper, garlic powder, and onion powder.
  7. Portion the filling between the 4 halves.
  8. Drizzle extra virgin olive oil in bottom of pan, and pour a little broth in the bottom also.
  9. Cover and bake at 375° about 30-40 minutes.