Best 4 Stuffed Yellow Summer Squash Recipes

In this article, we will present you with a collection of stuffed yellow summer squash recipes that are sure to tantalize your taste buds and add a pop of color to your plate. From the classic Italian-inspired recipe with a savory breadcrumb and herb filling to a unique Mexican-style version featuring a zesty blend of corn, black beans, and spices, these recipes offer a diverse range of flavors and culinary influences. Whether you prefer a vegetarian option or one that includes succulent ground beef or sausage, we have a recipe that will satisfy your cravings. So, gather your ingredients, preheat your oven, and prepare to embark on a delightful culinary journey with our stuffed yellow summer squash recipes.

Let's cook with our recipes!

BAKED STUFFED YELLOW SQUASH BOATS

Baked Stuffed Yellow Squash Boats image

Make and share this Baked Stuffed Yellow Squash Boats recipe from Food.com.

Provided by Douglas Poe

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 yellow squash
1 medium yellow onion, diced
3 garlic cloves, minced
1 tablespoon dried Italian seasoning (basil, oregano) or 3 tablespoons fresh herbs (basil, oregano)
kosher salt & fresh ground pepper, to taste
olive oil
2 cups japanese style panko breadcrumbs
1/2 cup parmesan cheese, grated
1 egg

Steps:

Pre-heat oven to 400 degrees.
Cut yellow squash in half lengthwise.
With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
In a pan sauté onion and garlic over medium heat with a dash of olive oil.
Add the squash that was removed from the boats and season with kosher salt and pepper.
Cook until almost soft (around 7 minutes).
When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
Scoop stuffing mixture into boats and fill evenly.
Sprinkle the top of the stuffed boats with extra parmesan cheese.
Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).

Nutrition Facts : Calories 166.4, Fat 4.2, SaturatedFat 1.7, Cholesterol 28.8, Sodium 310.7, Carbohydrate 24.4, Fiber 2.5, Sugar 4.8, Protein 8.2

GRANDMA'S STUFFED YELLOW SQUASH

Grandma's Stuffed Yellow Squash image

"My grandma, who raised me, was an awesome cook. This is a recipe she fixed every summer when our garden overflowed with yellow squash. My family still enjoys it," writes Janie McGraw of Sallisaw, Oklahoma.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

1 medium yellow summer squash
1/4 cup egg substitute
2 tablespoons finely chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 slices bread, toasted and diced

Steps:

Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. , When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

STUFFED TEX-MEX YELLOW SQUASH

Stuffed Tex-Mex Yellow Squash image

Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper, and corn, all topped with Parmesan cheese.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 1h

Number Of Ingredients 11

Ingredients

4 yellow squashes (8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice
2 scallions, thinly sliced, white and green parts separated
1 garlic clove, minced
2 tablespoons tomato paste
1 teaspoon mild chili powder
1/2 pound ground beef chuck
1 cup frozen corn kernels, thawed
1/4 cup plus 2 tablespoons grated Parmesan cheese

Steps:

Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside.
In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper.
Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens.

Nutrition Facts : Calories 327 g, Fat 21 g, Fiber 4 g, Protein 17 g

STUFFED SUMMER SQUASH

Stuffed Summer Squash image

Make and share this Stuffed Summer Squash recipe from Food.com.

Provided by Dine Dish

Categories Vegetable

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1 summer squash
yellow cheese, diced fine
cream or milk
salt & pepper
breadcrumbs, fine
butter

Steps:

Depending on size of squash, allow 1/2 per person.
Parboil whole squash in salted water until tender.
Remove, slice in half lengthwise.
Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese.
Add a little cream or milk, salt & pepper lightly, and return to squash shell.
Top with fine bread crumbs, dot with butter, and bake until cheese is melted.

Nutrition Facts : Calories 31.4, Fat 0.3, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 6.6, Fiber 2.2, Sugar 4.3, Protein 2.4

Tips:

Choose the right squash: Look for small to medium-sized yellow summer squash that are firm and have smooth, unblemished skin.
Prepare the squash: Cut the squash in half lengthwise and scoop out the seeds and pulp. Drizzle the inside of the squash with olive oil and season with salt and pepper.
Cook the squash: Place the squash halves cut-side up on a baking sheet and bake in a preheated oven at 400°F for 15-20 minutes, or until tender.
Prepare the stuffing: While the squash is cooking, prepare the stuffing according to the recipe of your choice. Common ingredients for squash stuffing include bread crumbs, vegetables, meat, and cheese.
Stuff the squash: Once the squash is cooked, spoon the stuffing into the squash halves. Top with additional cheese, if desired.
Bake the stuffed squash: Place the stuffed squash halves back in the oven and bake for an additional 10-15 minutes, or until the stuffing is heated through and the cheese is melted and bubbly.

Conclusion:

Stuffed yellow summer squash is a delicious and versatile dish that can be enjoyed as a main course or side dish. It's a great way to use up fresh summer squash and it's also a healthy and satisfying meal. With so many different stuffing options to choose from, you can easily customize this dish to your own taste preferences. So next time you're looking for a new and exciting way to cook summer squash, give stuffed yellow summer squash a try!