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Healthy squash dinner filled with beef and mushrooms

Stuffed Summer Squash – Healthy Dinner Recipe on a Budget

This recipe makes a delicious, hearty stuffed summer squash (pattypan squash) for four people.It’s budget-friendly because half the ground beef is replaced with mushrooms – lighter, cheaper, and just as flavorful.
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Prep Time 20 minutes
Cook Time 40 minutes
Preparation time 25 minutes
Total Time 1 hour 25 minutes
Servings: 4
Cuisine: Homestead
Calories: 505
Ingredients Method Notes

Ingredients
  

  • 6 summer squash (pattypan squash, medium size)
  • 250 g ground beef (mixed or lean)
  • 250 g mushrooms, finely chopped
  • 4 tbsp olive oil
  • 4 onions, finely diced
  • 4 cloves garlic, minced
  • 2 tsp vegetable stock powder (or 300 ml broth divided)
  • 4 tbsp tomato paste
  • 2 eggs
  • 100 g grated cheese (cheddar, gouda or mozzarell
  • salt & pepper to taste
  • optional: extra broth (to add into the baking dish for a little sauce)

Method
 

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. Cut a “lid” off each summer squash.
  3. Scoop out the inside with a spoon, leaving the walls about 1 cm thick so they cook through.
  4. Chop the lids (without the stem) and the scooped-out flesh into small cubes.
  5. Lightly salt and pepper the hollowed squash.
Cook the filling
  1. Heat olive oil in a large pan.
  2. Sauté onions and garlic until soft.
  3. Add the ground beef and fry until crumbly.
  4. Add chopped mushrooms and cook until they release moisture.
  5. Stir in the chopped squash flesh and tomato paste.
  6. Season with broth powder, salt and pepper. Let cool slightly.
  7. Mix in the eggs for binding.
Serve
  1. Serve the stuffed summer squash warm, straight from the oven. It pairs beautifully with a crisp seasonal salad, fluffy couscous, or quinoa – light sides that keep this dish healthy and budget-friendly.

Notes

For a truly balanced plate, serve this stuffed summer squash with a light seasonal side. A fresh garden salad, quinoa, or couscous are all great options – they’re budget-friendly, healthy, and keep the meal low in calories. Rice or whole-grain bread also work if you want something more filling. This way, you’ll have a wholesome healthy dinner on a budget that satisfies without feeling heavy.
“Dinner is never just food – it carries the warmth of a shared table.”
Frida from the HealingHarvestlog.com Blog
Storage: Keep leftovers of the stuffed summer squash in airtight glass containers. I like this set of 5 on Amazon. They’ll stay fresh in the fridge for up to 3 days.
Make ahead: You can prepare the mushroom–beef filling a day in advance and store it chilled. This makes the recipe perfect for busy weeknights.
Flavor tip: Pair it with a crisp seasonal salad, quinoa, or couscous – light sides keep the meal healthy and budget-friendly.
Preparation: A reliable food processor makes chopping mushrooms, onions, and even grating cheese much easier.
Helpful tools: I use a sturdy ceramic casserole dish on Amazon for even baking and a powerful food processor on Amazon to save time in prep, and a handy fine mesh strainer set on Amazon to rinse quinoa and couscous without losing half of it 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. 
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