Cheesy Squash Bake Recipe
Did you plant any squash this year? This is one veggie that I wished we would have planted! But each year we add more produce and continue to learn and grow our garden. My kids are also being exposed to other veggies besides broccoli. I tested squash out last year on them… and as long as it taste good they will eat it. They can be super picky eaters, especially the twins. If it doesn’t feel right or look right they have a hard time eating (it). It’s been this way since they were babies.. I guess it’s a sensory/Autism thing? Or maybe just a picky eater thing? Anyways, squash is a veggie that they will eat and this Cheesy Squash recipe is just perfect. It’s easy and seriously budget-friendly! Enjoy! 
Squash Bake Ingredients
- 2 medium yellow squash, cut lengthwise into thin layers
- 2 large tomatoes, sliced
- 1 small onion, diced (I used red)
- 2 C. fresh grated parmesan cheese
- 1 C. shredded cheddar cheese
- 8 tbs. butter, cut into small chunks
Directions Preheat the oven to 350 degrees and spray a medium size baking dish with nonstick spray. #1. Begin by laying one layer of squash slices on the bottom of the baking dish. Next, add a layer of tomatoes and sprinkle with onion. Sprinkle the first veggie layer with both kinds of cheese and add a few small chunks of butter. #2. Repeat the layering step with the rest of the veggies, onion, cheese and butter chunks. Top the last layer with any remaining cheese and bake 2530 minutes or until the squash is forkable and cooked through. *Makes approximately 5-6 servings. 
Ingredients
- Squash Bake Ingredients
- 2 medium yellow squash cut lengthwise into thin layers
- 2 large tomatoes sliced
- 1 small onion diced (I used red)
- 2 C. fresh grated parmesan cheese
- 1 C. shredded cheddar cheese
- 8 tbs. butter cut into small chunks
Instructions
- Directions
- Preheat the oven to 350 degrees and spray a medium size baking dish with nonstick spray.
- #1. Begin by laying one layer of squash slices on the bottom of the baking dish. Next, add a layer
- of tomatoes and sprinkle with onion. Sprinkle the first veggie layer with both kinds of cheese and
- add a few small chunks of butter.
- #2. Repeat the layering step with the rest of the veggies, onion, cheese and butter chunks.
- Top the last layer with any remaining cheese and bake 2530 minutes or until the squash is
- forkable and cooked through.
- *Makes approximately 5-6 servings.
Cathy says
I love squash and this looks amazing – a new recipe for me to try. Thank you so much for sharing at Share It One More Time. Cathy
the cape on the corner says
this looks deelish, i’ll have to try this.
b
Ginnie says
This looks super delicious! Yum!
Tracy Iseminger @ Daily Dish Magazine says
Fantastic simple recipe! I’ve chosen it as my “Host Favorite” at Foodie Friends Friday this week. You will be featured on Monday on Daily Dish Magazine!!
PS… does it really make 56 servings or 5-6? I might starve if I have to split that portion 56 ways!!
T Worthey says
Ha- sorry thanks for catching that!! he he.. it’s 5-6!
Jillian @ Food Folks and Fun says
Such a great late-summer recipe, Pinning! Thanks for linking up to the DIY Inspired Link Party! 🙂
beckett baseball says
I really like what you guys are up too. Such clever work and reporting!
Keep up the good works guys I’ve added you guys to my blogroll.
Carrie Groneman says
Thank you so much for sharing this recipe! I featured you on my fb page and hope you will link up again to Wonderful Wed. Blog Hop. Carrie, A Mother’s Shadow