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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 kcal

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

Instructions
 

Step 1: Prepare the squash

  • 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.
  • Slice off the “lid” of each squash.
  • Scoop out the inside, leaving about 1 cm thick walls.
  • Chop the scooped flesh and set aside.
  • Lightly season the hollowed squash with salt and pepper.

Step 2: Make the filling

  • Heat olive oil in a large pan.
  • Add onions and garlic, cook until soft.
  • Stir in mushrooms and cook until they release liquid.
  • Add the chopped squash flesh and tomato paste.
  • Mash the kidney beans lightly with a fork, then add them to the pan.
  • Stir in broth powder, paprika, salt, and pepper. Let the mixture thicken slightly.

Step 3: Fill and bake

  • Place hollowed squash in a baking dish.
  • Fill generously with the bean-mushroom mixture.
  • Sprinkle with nutritional yeast or vegan cheese if desired.
  • 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
Keyword cheap meals on a budget, dinner recipes for families, high protein vegetarian, stuffed summer squash