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Cheap stuffed squash recipe with beef and mushrooms for budget cooking

High Protein Vegetarian Stuffed Summer Squash – Cheap Meals on a Budget

This high protein vegetarian stuffed summer squash is a budget-friendly dinner packed with kidney beans, mushrooms, and fresh herbs. Baked until tender and golden, these stuffed pattypan squashes are hearty, healthy, and perfect for cheap meals on a budget – whether you’re cooking dinner for families or an easy dinner for two.
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Prep Time 20 minutes
Cook Time 40 minutes
Preparation time 25 minutes
Total Time 1 hour 25 minutes
Cuisine: Homestead
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 6 medium summer squash (pattypan / UFO squash)
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 3 garlic cloves, minced
  • 1 can (about 15 oz / 250 g drained) kidney beans
  • 250 g mushrooms, finely chopped
  • 3 tbsp tomato paste
  • 1 tsp smoked paprika (optional)
  • 2 tsp vegetable broth powder (or 200 ml broth)
  • Salt & pepper to taste
  • Fresh parsley or basil, chopped
  • Optional: nutritional yeast or shredded vegan cheese for topping

Method
 

Step 1: Prepare the squash
  1. Bring a large pot of water to a boil. Place the whole summer squash in the water and cook gently for about 20–30 minutes, depending on size, until slightly softened but not mushy. Remove, let cool slightly.
  2. Slice off the “lid” of each squash.
  3. Scoop out the inside, leaving about 1 cm thick walls.
  4. Chop the scooped flesh and set aside.
  5. Lightly season the hollowed squash with salt and pepper.
Step 2: Make the filling
  1. Heat olive oil in a large pan.
  2. Add onions and garlic, cook until soft.
  3. Stir in mushrooms and cook until they release liquid.
  4. Add the chopped squash flesh and tomato paste.
  5. Mash the kidney beans lightly with a fork, then add them to the pan.
  6. Stir in broth powder, paprika, salt, and pepper. Let the mixture thicken slightly.
Step 3: Fill and bake
  1. Place hollowed squash in a baking dish.
  2. Fill generously with the bean-mushroom mixture.
  3. Sprinkle with nutritional yeast or vegan cheese if desired.
  4. Bake at 180°C / 350°F for 35–40 minutes, until golden and tender.

Notes

For a balanced and satisfying plate, serve your stuffed summer squash with a light seasonal side. A crisp garden salad, fluffy quinoa, or couscous are great choices – they’re healthy, budget-friendly, and keep the dish light. If you prefer something more filling, whole-grain bread or rice are wonderful options. This way, you’ll enjoy a wholesome, high protein vegetarian dinner on a budget that satisfies without feeling heavy.
“Dinner is never just food – it carries the warmth of a shared table.”
– Frida, HealingHarvestLog.com
Storage: Store leftovers in airtight glass containers on Amazon – I like this 5-piece set. They’ll stay fresh in the fridge for up to 3 days.
Make ahead: The bean–mushroom filling can be cooked a day ahead and chilled, making this recipe ideal for busy weeknights.
Flavor tip: Light sides like quinoa, couscous, or a seasonal salad keep the meal balanced and wallet-friendly.
Preparation help: A good food processor on Amazon makes chopping mushrooms, onions, and grating cheese so much easier.
Helpful tools: For even baking, I rely on a sturdy ceramic casserole dish on Amazon. A fine mesh strainer set on Amazon is also a lifesaver when rinsing quinoa and couscous without losing half down the sink.
Note: These are personal recommendations. If you purchase through the Amazon links, I may earn a small commission at no extra cost to you.
© This recipe is copyrighted by HealingHarvestLog.com. Find more inspiration on Pinterest: pinterest.com/healingharvestlog