Baked Stuffed Squash with Veal and Egg Filling
A whole young squash parboiled, then stuffed with ground veal, hard-boiled and raw egg, milk-soaked bread, and sour cream, baked until the filling sets.
Quick Summary
A young green squash parboiled whole, then stuffed with ground veal, hard-boiled and raw egg, milk-soaked bread, and sour cream, and baked until set. Takes about 2 hours 10 minutes total. The double-cooked filling, part sauteed meat, part raw egg binder, sets this dish apart.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Dairy
- Eggs
- Gluten
Additional notes
-
Warning
The filling contains raw egg before baking. Confirm the filling reaches an internal temperature of 71°C (160°F) before serving, particularly important for pregnant women, young children, the elderly, and immunocompromised individuals.
-
Note
This dish is high in saturated fat and cholesterol due to the combination of veal, butter, sour cream, and eggs. Those managing intake of either, including pregnant women, elderly, or immunocompromised individuals with specific dietary guidance, may wish to adjust quantities.
- 1
Trim the ends of the squash and peel the skin. Cut off one end to create an opening and scoop out the seeds and pulp from the inside, keeping the squash whole.
- 2
In a large pot, combine the water, salt, and lemon juice and bring to a boil.
- 3
Add the cleaned squash to the boiling water and cook, turning it carefully with two wooden spoons, until tender on all sides.
- 4
Remove the pot from the heat, drain the water, and let the squash cool in the same pot.
- 5
Meanwhile, make the filling: melt the 15g butter in a pan and add the grated onion. Cook until half-softened.
- 6
Add the ground veal to the onion. Cover and cook, stirring occasionally and adding the 100ml milk a little at a time, until the milk is fully absorbed and the meat is cooked through.
- 7
Remove the meat from the heat and let it cool.
- 8
Squeeze the excess milk from the soaked bread roll and add it to the cooled meat, along with the diced hard-boiled eggs, the raw eggs, the 20g butter, 1 tbsp of the sour cream, and the salt. Mix everything together well.
Tip Let the meat cool fully before adding the raw eggs, so they don't begin to cook on contact. - 9
Stuff the cooled squash with the filling.
- 10
Place the stuffed squash in a deep baking dish. Dot the top with the 30g butter, then pour the remaining sour cream over it.
- 11
Bake in a well-preheated oven at 200°C (392°F) / 180°C fan for about 45 minutes, basting occasionally with the juices that collect in the dish.
- 12
Check that the filling has reached an internal temperature of 71°C (160°F) before removing from the oven.
Tip Insert a food thermometer into the thickest part of the filling to confirm doneness, since the filling contains raw egg before baking. - 13
Carefully transfer the squash to a long serving plate. Slice as desired or serve whole, and pour the pan juices over the top.
- 14
Serve hot, with a green salad on the side.
Nutrition Information per 1 portion (approx 480g, based on 5 servings)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve hot with a simple green salad, as in the traditional pairing. The dish is rich enough to stand on its own as a main course without additional sides.
About This Recipe
This dish takes a whole young squash through two separate cooking stages before it ever sees the oven. It’s parboiled first, gently, until tender enough to hold its shape but soft enough to stuff. The filling gets its own two-stage treatment: ground veal sautéed slowly with milk added a little at a time, cooled, then bound together with hard-boiled egg, raw egg, milk-soaked bread, and sour cream before it goes back into the squash to bake.
The result is closer to a savory custard-meets-meatloaf tucked inside a vegetable shell than a simple stuffed dish, finished with a sour cream topping that bastes the squash as it bakes.
Why It Works
Parboiling the squash before stuffing does two things: it pre-softens the flesh so the final bake doesn’t need to fully cook the vegetable from raw, and it firms the squash’s structure just enough to hold the filling without collapsing. Cooling the sautéed meat before mixing in the raw eggs keeps them from scrambling on contact, so they stay as a binder rather than clumping. The sour cream poured over the top before baking both bastes the squash as it cooks and forms the base of the sauce that’s spooned back over the dish at the end.
Modern Kitchen Tips
A food thermometer takes the guesswork out of knowing when the raw-egg filling is safely cooked through — aim for the center of the filling, not the squash flesh around it. If the squash cracks slightly while boiling, don’t worry; it will hold together once stuffed and supported by the baking dish. Leftovers reheat best in a low oven, covered, rather than in a microwave, which can make the sour cream sauce separate.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Early 20th century recipes for this dish called for a young, elongated green squash, parboiled whole before stuffing, then baked with a sour cream topping in a well-preheated oven. The traditional approach did not specify the weight of the squash, the amount of water or acidulation for boiling, or the exact oven temperature and time, leaving these to the cook's judgment.
Modern Kitchen Adaptation
The squash weight, boiling water quantity, salt, and acidulation amount are all estimated, since the traditional method gave no specific figures. The oven temperature (200°C / 392°F) is also estimated, based on the description of a well-preheated oven. Because the filling contains raw egg before baking, checking that it reaches 71°C (160°F) internally is a food safety step not present in the traditional version, and worth doing with a thermometer rather than by eye.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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