18 Delicious Stuffed Yellow Squash Recipes for Every Occasion

Yellow squash, with its sunny hue and versatile nature, is the star of the kitchen in these 18 mouthwatering recipes. Whether you’re whipping up a quick weeknight dinner, celebrating seasonal produce, or craving some comfort food, stuffed yellow squash offers a delicious solution. Dive into our roundup and discover new favorites that will have everyone asking for seconds. Let’s get cooking!

Cheesy Stuffed Yellow Squash with Bacon

Always looking for a way to make vegetables the star of the show? This cheesy stuffed yellow squash with bacon is a game-changer, combining the mild sweetness of squash with the rich flavors of cheese and bacon. Perfect for a summer dinner, it’s surprisingly simple to make.

Ingredients

• Yellow squash – 4 medium
• Bacon – 4 slices
• Cheddar cheese – 1 cup, shredded
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the yellow squash in half lengthwise and scoop out the seeds to create a hollow center, being careful not to pierce the skin.
3. Brush the hollowed-out squash halves with olive oil and sprinkle with salt to enhance their natural flavors.
4. Place the squash halves on a baking sheet, cut side up, and bake for 15 minutes to soften them slightly.
5. While the squash bakes, cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side, then chop into small pieces.
6. Remove the squash from the oven and fill each half with shredded cheddar cheese and chopped bacon, packing it lightly.
7. Return the stuffed squash to the oven and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.

Great for a side dish or a light main, these stuffed squashes offer a delightful contrast between the tender vegetable and the crispy, cheesy topping. Try serving them alongside a fresh salad for a complete meal that’s both satisfying and easy to love.

Vegetarian Stuffed Yellow Squash with Quinoa

Unveiling a dish that’s as nutritious as it is delicious, our Vegetarian Stuffed Yellow Squash with Quinoa is a perfect blend of flavors and textures. This recipe is designed to guide you through each step with precision, ensuring a delightful outcome even for beginners.

Ingredients

– Yellow squash – 4 medium
– Quinoa – 1 cup
– Olive oil – 2 tbsp
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Water – 2 cups

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the yellow squash in half lengthwise and scoop out the seeds to create a hollow center.
3. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
4. In a medium saucepan, heat 1 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. Add the rinsed quinoa, salt, black pepper, and water to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the water is absorbed.
6. Brush the hollowed-out yellow squash with the remaining olive oil and place them on a baking sheet.
7. Spoon the cooked quinoa into the squash halves, packing it lightly.
8. Bake in the preheated oven for 25 minutes until the squash is tender and the edges are slightly golden.
9. Let the stuffed squash cool for 5 minutes before serving to allow the flavors to meld together beautifully.
Yield a dish that’s visually appealing with its golden hues and offers a satisfying contrast between the tender squash and the fluffy quinoa. For an extra touch, drizzle with a bit of olive oil or sprinkle with fresh herbs before serving.

Stuffed Yellow Squash with Ground Turkey and Herbs

Getting dinner on the table doesn’t have to be complicated, especially when you have a recipe as straightforward and flavorful as this one. Let’s dive into making Stuffed Yellow Squash with Ground Turkey and Herbs, a dish that’s as nutritious as it is delicious.

Ingredients

• Yellow squash – 4 medium
• Ground turkey – 1 lb
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Fresh basil – ¼ cup, chopped
• Fresh oregano – ¼ cup, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the yellow squash in half lengthwise and scoop out the seeds to create a hollow center.
3. Brush the squash halves with 1 tbsp of olive oil and place them on a baking sheet, cut side up.
4. In a skillet over medium heat, add the remaining 1 tbsp of olive oil and sauté the garlic until fragrant, about 1 minute.
5. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
6. Stir in the basil, oregano, salt, and black pepper, cooking for another 2 minutes to blend the flavors.
7. Evenly divide the turkey mixture among the squash halves, pressing gently to fill the hollows.
8. Sprinkle the grated Parmesan cheese over the top of each stuffed squash.
9. Bake in the preheated oven for 25 minutes, or until the squash is tender and the cheese is golden brown.

This dish offers a delightful contrast between the tender squash and the savory, herbed turkey filling. Try serving it alongside a crisp green salad for a complete meal that’s sure to impress.

Spicy Stuffed Yellow Squash with Sausage

Creating a dish that’s both comforting and packed with flavor doesn’t have to be complicated. Today, we’re diving into a recipe that combines the mild sweetness of yellow squash with the hearty richness of sausage, all kicked up a notch with a spicy twist.

Ingredients

• Yellow squash – 4 medium
• Ground sausage – 1 lb
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Crushed red pepper flakes – ½ tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the yellow squash in half lengthwise and scoop out the seeds to create a hollow center, perfect for stuffing.
3. Brush the inside of each squash half with olive oil, then sprinkle with salt to enhance the natural flavors.
4. In a skillet over medium heat, cook the ground sausage until it’s no longer pink, breaking it into small pieces as it cooks.
5. Stir in the garlic powder and crushed red pepper flakes into the cooked sausage for that spicy kick.
6. Evenly divide the sausage mixture among the squash halves, pressing it gently into the hollowed centers.
7. Place the stuffed squash on a baking sheet and bake for 25 minutes, or until the squash is tender when pierced with a fork.
8. For a golden top, broil the squash for an additional 2-3 minutes, watching closely to prevent burning.

After baking, the squash will be tender yet firm, with the sausage mixture offering a spicy contrast to the squash’s sweetness. Serve these stuffed beauties alongside a crisp green salad or over a bed of quinoa for a complete meal that’s as visually appealing as it is delicious.

Stuffed Yellow Squash with Ricotta and Spinach

Yellow squash is a summer favorite, and stuffing it with a creamy ricotta and spinach mixture elevates it to a whole new level. This dish is perfect for those looking to impress with minimal effort, offering a delightful blend of flavors and textures.

Ingredients

– Yellow squash – 4 medium
– Ricotta cheese – 1 cup
– Spinach – 1 cup, chopped
– Garlic – 2 cloves, minced
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the yellow squash in half lengthwise and scoop out the seeds to create a hollow space for the stuffing. Tip: Leave a small border to keep the squash sturdy.
3. Brush the inside of each squash half with 1 tbsp of olive oil and season with salt and pepper. This enhances the flavor and helps the squash cook evenly.
4. In a bowl, mix the ricotta cheese, chopped spinach, and minced garlic until well combined. Tip: Squeeze excess water from the spinach to prevent the mixture from becoming too wet.
5. Spoon the ricotta and spinach mixture into the hollowed-out squash halves, filling them generously.
6. Drizzle the remaining 1 tbsp of olive oil over the stuffed squash and bake in the preheated oven for 25-30 minutes, or until the squash is tender and the filling is lightly golden. Tip: Check the squash at the 20-minute mark to avoid overcooking.
7. Remove from the oven and let cool for 5 minutes before serving. This allows the flavors to meld together beautifully.
Melt-in-your-mouth tender squash pairs perfectly with the creamy, garlicky filling, making this dish a standout. Serve it alongside a crisp salad or as a hearty side to grilled meats for a complete meal.

Mexican Stuffed Yellow Squash with Black Beans

Now, let’s dive into creating a dish that’s as nutritious as it is flavorful, perfect for those looking to add a healthy twist to their meal rotation. This recipe combines the subtle sweetness of yellow squash with the hearty richness of black beans, all brought together with a blend of spices that sing of Mexican cuisine.

Ingredients

• Yellow squash – 4 medium
• Black beans – 1 can (15 oz), drained and rinsed
• Olive oil – 2 tbsp
• Ground cumin – 1 tsp
• Chili powder – 1 tsp
• Salt – ½ tsp
• Shredded cheese – ½ cup

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the yellow squash in half lengthwise and scoop out the seeds to create a hollow space for stuffing. Tip: A melon baller works great for this step.
3. Brush the hollowed-out squash halves with 1 tbsp of olive oil and place them on a baking sheet, cut side up.
4. In a bowl, mix the black beans, remaining olive oil, cumin, chili powder, and salt until well combined. Tip: For extra flavor, mash half of the beans before mixing.
5. Evenly divide the bean mixture among the squash halves, pressing gently to fill the hollows.
6. Sprinkle the shredded cheese over the top of each stuffed squash half.
7. Bake in the preheated oven for 25 minutes, or until the squash is tender when pierced with a fork and the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes of baking.

Out of the oven, these stuffed squashes offer a delightful contrast between the tender vegetable and the creamy, spiced bean filling. Serve them alongside a crisp green salad or atop a bed of quinoa for a complete meal that’s as visually appealing as it is delicious.

Stuffed Yellow Squash with Parmesan and Breadcrumbs

Here’s a simple yet flavorful way to enjoy yellow squash, stuffed with a cheesy breadcrumb mixture that’s baked to perfection. Perfect for a summer side dish or a light main course.

Ingredients

• Yellow squash – 4 medium
• Parmesan cheese – ½ cup, grated
• Breadcrumbs – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the yellow squash in half lengthwise and scoop out the centers, leaving a ¼-inch thick shell. Tip: Save the scooped-out squash for another recipe or chop finely and mix into the stuffing.
3. Brush the inside of each squash half with 1 tbsp of olive oil and sprinkle with salt and black pepper.
4. In a bowl, mix the grated Parmesan cheese and breadcrumbs. Tip: For extra flavor, toast the breadcrumbs lightly before mixing.
5. Stuff each squash half with the cheese and breadcrumb mixture, pressing lightly to adhere.
6. Drizzle the remaining 1 tbsp of olive oil over the stuffed squash. Tip: For a golden top, place under the broiler for the last 2 minutes of baking.
7. Bake in the preheated oven for 20-25 minutes, until the squash is tender and the topping is crispy and golden.

Ready to serve, these stuffed yellow squash halves offer a delightful contrast between the tender squash and the crispy, cheesy topping. For an added touch, garnish with fresh herbs or a drizzle of balsamic glaze before serving.

Greek Stuffed Yellow Squash with Feta and Olives

Venturing into the world of stuffed vegetables brings us to a delightful dish that’s as nutritious as it is flavorful. This recipe focuses on yellow squash, filled with a savory mixture of feta and olives, offering a taste of the Mediterranean right in your kitchen.

Ingredients

• Yellow squash – 4 medium
• Feta cheese – 1 cup, crumbled
• Kalamata olives – ½ cup, pitted and chopped
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the yellow squash in half lengthwise and scoop out the seeds and some flesh to create a hollow, leaving about a ½-inch thick shell. Tip: Save the scooped-out flesh to add to the stuffing for extra moisture.
3. In a bowl, mix the crumbled feta cheese, chopped Kalamata olives, and the reserved squash flesh. Season with salt and black pepper.
4. Brush the inside of each squash half with olive oil to prevent sticking and enhance flavor.
5. Stuff each squash half with the feta and olive mixture, pressing down gently to fill the cavity completely.
6. Place the stuffed squash halves on a baking sheet and drizzle with the remaining olive oil. Tip: For a golden top, place under the broiler for the last 2 minutes of baking.
7. Bake in the preheated oven for 25-30 minutes, or until the squash is tender when pierced with a fork.
8. Let the stuffed squash cool for 5 minutes before serving to allow the flavors to meld together. Tip: Garnish with fresh herbs like oregano or parsley for a vibrant finish.

Kickstart your meal with these stuffed yellow squash, where the creamy feta and briny olives perfectly complement the tender squash. Serve alongside a crisp salad or as part of a mezze platter for a truly Mediterranean experience.

Stuffed Yellow Squash with Crab Meat

Zesty and vibrant, stuffed yellow squash with crab meat is a delightful dish that combines the sweetness of crab with the mild, buttery flavor of yellow squash. Perfect for a summer dinner, this recipe is straightforward and rewarding, even for beginners.

Ingredients

• Yellow squash – 4 medium
• Crab meat – 1 cup
• Breadcrumbs – ½ cup
• Parmesan cheese – ¼ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the yellow squash in half lengthwise and scoop out the centers, leaving a ¼-inch thick shell. Tip: Save the scooped-out squash for another recipe or chop it finely to mix with the crab.
3. In a bowl, combine the crab meat, breadcrumbs, Parmesan cheese, salt, and black pepper. Mix gently to avoid breaking up the crab meat too much.
4. Brush the inside of each squash shell with olive oil, then stuff them evenly with the crab mixture. Tip: Press the stuffing lightly to ensure it stays in place during baking.
5. Place the stuffed squash on a baking sheet and drizzle with the remaining olive oil. Bake for 25-30 minutes, or until the squash is tender and the topping is golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Crunchy on the outside and tender within, these stuffed squashes offer a harmonious blend of flavors. Serve them alongside a crisp green salad or as an elegant appetizer at your next gathering.

Stuffed Yellow Squash with Lentils and Curry

For a hearty and flavorful vegetarian dish, stuffed yellow squash with lentils and curry is a perfect choice. This recipe combines the sweetness of yellow squash with the earthy tones of lentils, all spiced with a warm curry blend.

Ingredients

• Yellow squash – 4 medium
• Lentils – 1 cup
• Curry powder – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Water – 2 cups

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the yellow squash and scoop out the insides, leaving a ½-inch thick shell. Tip: Save the scooped-out squash for adding to the lentil mixture.
3. Rinse the lentils under cold water until the water runs clear.
4. In a medium pot, heat 1 tbsp of olive oil over medium heat. Add the lentils, curry powder, and salt, stirring to combine.
5. Add 2 cups of water to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the lentils are tender. Tip: Stir occasionally to prevent sticking.
6. While the lentils cook, chop the scooped-out squash into small pieces.
7. Heat the remaining 1 tbsp of olive oil in a skillet over medium heat. Add the chopped squash and cook for 5 minutes, or until soft.
8. Once the lentils are cooked, stir in the cooked squash pieces.
9. Fill each yellow squash shell with the lentil mixture, packing it gently.
10. Place the stuffed squash in a baking dish and bake for 20 minutes, or until the squash shells are tender. Tip: For a golden top, broil for the last 2 minutes.

Unbelievably tender, the stuffed squash offers a delightful contrast between the soft lentils and the slightly firm squash. The curry lends a warm, aromatic flavor that pairs wonderfully with a side of cool yogurt or a crisp green salad.

Stuffed Yellow Squash with Mushrooms and Thyme

Zesty and vibrant, this dish brings a delightful twist to your summer table with its harmonious blend of garden-fresh yellow squash and earthy mushrooms, all brought together with the aromatic touch of thyme.

Ingredients

• Yellow squash – 4 medium
• Mushrooms – 1 cup, chopped
• Thyme – 1 tbsp, fresh
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the yellow squash in half lengthwise and scoop out the center to create a hollow, leaving about a ¼-inch thick shell. Tip: Save the scooped-out squash for another recipe or add it to the stuffing for extra texture.
3. Heat olive oil in a pan over medium heat, add the chopped mushrooms, and sauté until they’re golden brown, about 5 minutes. Tip: Avoid overcrowding the pan to ensure the mushrooms brown nicely.
4. Remove the pan from heat, stir in the thyme, salt, and black pepper into the mushrooms for seasoning.
5. Fill each squash half with the mushroom mixture, packing it gently to fit as much as possible.
6. Place the stuffed squash on a baking sheet and bake for 25 minutes, or until the squash is tender when pierced with a fork. Tip: For a golden top, broil for the last 2 minutes of baking.

Velvety soft squash paired with the umami-rich mushrooms and the subtle hint of thyme creates a dish that’s as pleasing to the palate as it is to the eye. Serve it alongside a crisp green salad or as a standout side at your next barbecue for a touch of elegance.

Stuffed Yellow Squash with Corn and Cheddar

Unlock the flavors of summer with this simple yet satisfying dish that combines the sweetness of corn with the sharpness of cheddar, all nestled inside tender yellow squash.

Ingredients

• Yellow squash – 4 medium
• Corn kernels – 1 cup
• Shredded cheddar cheese – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the yellow squash in half lengthwise and scoop out the seeds to create a hollow space for the stuffing. Tip: A melon baller works great for scooping without breaking the squash.
3. Brush the inside of each squash half with olive oil and season with salt and black pepper. This step enhances the flavor and helps the squash cook evenly.
4. In a bowl, mix the corn kernels and shredded cheddar cheese. Tip: For extra flavor, you can sauté the corn in a little olive oil before mixing.
5. Fill each squash half with the corn and cheese mixture, pressing down lightly to pack it in.
6. Place the stuffed squash on a baking sheet and bake for 25 minutes, or until the squash is tender and the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes of baking.

Out of the oven, these stuffed squashes offer a delightful contrast between the creamy, melted cheddar and the crisp-tender squash. Serve them as a vibrant side dish or atop a bed of greens for a light, satisfying meal.

Stuffed Yellow Squash with Rice and Tomatoes

When summer squash is in abundance, this stuffed yellow squash recipe is a delightful way to enjoy its mild flavor and tender texture. With just a few simple ingredients, you can create a dish that’s both satisfying and visually appealing.

Ingredients

• Yellow squash – 4 medium
• Cooked rice – 1 cup
• Tomatoes – 1 cup, diced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the yellow squash in half lengthwise and scoop out the seeds to create a hollow space for the stuffing.
3. Brush the inside of each squash half with 1 tbsp of olive oil and sprinkle with ¼ tsp of salt to enhance flavor.
4. In a bowl, mix the cooked rice and diced tomatoes, then evenly distribute this mixture into the hollowed-out squash halves.
5. Drizzle the remaining 1 tbsp of olive oil over the stuffed squash to keep them moist during baking.
6. Place the stuffed squash on a baking sheet and bake for 25 minutes, or until the squash is tender when pierced with a fork.
7. For a golden top, broil the stuffed squash for an additional 2-3 minutes, watching closely to prevent burning.

Finally, the stuffed yellow squash emerges from the oven with a tender texture and a harmonious blend of flavors from the rice and tomatoes. Serve it as a standalone dish or alongside grilled chicken for a more substantial meal.

Stuffed Yellow Squash with Chicken and Mozzarella

Preparing a delicious and nutritious meal doesn’t have to be complicated, and this Stuffed Yellow Squash with Chicken and Mozzarella is proof. Perfect for beginners, this recipe guides you through each step to ensure a flavorful outcome.

Ingredients

• Yellow squash – 4 medium
• Chicken breast – 1 lb, cooked and shredded
• Mozzarella cheese – 1 cup, shredded
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the yellow squash in half lengthwise and scoop out the seeds to create a hollow center.
3. Brush the inside of each squash half with olive oil and season with salt, black pepper, and garlic powder.
4. In a bowl, mix the shredded chicken with half of the mozzarella cheese.
5. Stuff each squash half with the chicken and cheese mixture.
6. Sprinkle the remaining mozzarella cheese on top of the stuffed squash.
7. Place the stuffed squash on a baking sheet and bake for 25 minutes, or until the cheese is bubbly and slightly golden.
8. Let the squash cool for 5 minutes before serving to allow the flavors to meld together.

This dish offers a delightful contrast between the tender squash and the creamy, cheesy filling. Try serving it alongside a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Stuffed Yellow Squash with Pork and Apples

First, let’s dive into creating a dish that combines the sweetness of apples with the savory depth of pork, all nestled within the tender embrace of yellow squash. This recipe is perfect for those looking to explore the harmony of flavors in a simple yet elegant way.

Ingredients

• Yellow squash – 4 medium
• Ground pork – 1 lb
• Apple – 1, diced
• Onion – ½ cup, finely chopped
• Breadcrumbs – ½ cup
• Egg – 1
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the yellow squash in half lengthwise and scoop out the seeds to create a hollow center.
3. In a skillet over medium heat, heat 1 tbsp of olive oil and sauté the onion until translucent, about 3 minutes.
4. Add the ground pork to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Stir in the diced apple, breadcrumbs, egg, salt, and pepper, mixing well to combine.
6. Fill each squash half with the pork and apple mixture, pressing down lightly to pack it in.
7. Drizzle the remaining olive oil over the stuffed squash and place them on a baking sheet.
8. Bake for 25-30 minutes, or until the squash is tender and the filling is golden brown.

Great job! The stuffed yellow squash should now have a delightful contrast between the soft, juicy filling and the slightly crisp squash exterior. Serve it alongside a fresh green salad for a complete meal that’s as nutritious as it is delicious.

Stuffed Yellow Squash with Shrimp and Garlic

Delightfully simple yet bursting with flavor, this stuffed yellow squash recipe is a perfect way to bring a touch of elegance to your weeknight dinner. By combining fresh squash with succulent shrimp and aromatic garlic, you’ll create a dish that’s as nutritious as it is delicious.

Ingredients

• Yellow squash – 4 medium
• Shrimp – 1 lb, peeled and deveined
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the yellow squash in half lengthwise and scoop out the centers to create a boat shape, leaving about a ¼-inch thick shell.
3. Chop the scooped-out squash centers finely and set aside for the stuffing.
4. In a skillet over medium heat, warm 1 tbsp of olive oil and sauté the minced garlic until fragrant, about 30 seconds.
5. Add the shrimp to the skillet, seasoning with salt and black pepper, and cook until they turn pink, about 2-3 minutes per side.
6. Mix the cooked shrimp and garlic with the chopped squash centers to create the stuffing.
7. Fill each squash boat with the shrimp and squash mixture, drizzle with the remaining olive oil, and place on a baking sheet.
8. Bake in the preheated oven for 20-25 minutes, or until the squash is tender and the tops are lightly golden.
9. Tip: For an extra crunch, broil the stuffed squash for the last 2 minutes of baking.
10. Tip: Ensure the shrimp are patted dry before cooking to achieve a better sear.
11. Tip: Let the stuffed squash rest for 5 minutes after baking for easier serving.

Here the stuffed yellow squash emerges from the oven with a tender texture and a rich, garlicky flavor that pairs wonderfully with the sweetness of the shrimp. Serve it atop a bed of quinoa or alongside a crisp green salad for a complete meal.

Stuffed Yellow Squash with Barley and Vegetables

Let’s dive into creating a comforting and nutritious dish that’s perfect for any season. Stuffed Yellow Squash with Barley and Vegetables is a hearty meal that combines the sweetness of squash with the earthiness of barley and a medley of vegetables.

Ingredients

• Yellow squash – 4 medium
• Barley – 1 cup
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Carrots – 1 cup, diced
• Vegetable broth – 2 cups
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the yellow squash in half lengthwise and scoop out the seeds to create a hollow. Tip: Leave about a ½-inch border to ensure the squash holds its shape.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 5 minutes.
4. Add carrots to the skillet, cooking for another 3 minutes. Tip: Stir occasionally to prevent sticking.
5. Stir in barley, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until barley is tender.
6. Fill each squash half with the barley mixture, packing it lightly. Tip: Overfilling can cause the stuffing to spill out during baking.
7. Place stuffed squash in a baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 10 minutes to lightly brown the tops.

Mouthwatering and satisfying, this dish offers a delightful contrast between the tender squash and the chewy barley. Serve it with a sprinkle of fresh herbs or a dollop of Greek yogurt for an extra layer of flavor.

Stuffed Yellow Squash with Tofu and Soy Sauce

Are you looking for a simple yet flavorful vegetarian dish that’s perfect for summer? This stuffed yellow squash with tofu and soy sauce is a delightful way to enjoy seasonal produce with minimal fuss.

Ingredients

• Yellow squash – 4 medium
• Firm tofu – 1 cup, crumbled
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut each yellow squash in half lengthwise and scoop out the seeds to create a hollow center. Tip: A melon baller works great for this step.
3. Brush the hollowed-out squash halves with olive oil and place them on a baking sheet, cut side up.
4. In a bowl, mix the crumbled tofu with soy sauce until well combined. Tip: Pressing the tofu beforehand removes excess water for a firmer texture.
5. Stuff each squash half with the tofu mixture, packing it gently.
6. Bake in the preheated oven for 25 minutes, or until the squash is tender when pierced with a fork. Tip: For a golden top, broil for the last 2 minutes of cooking.

Soft and tender squash pairs beautifully with the savory, slightly salty tofu filling. Serve these stuffed squashes as a light main dish or alongside grilled meats for a hearty meal.

Conclusion

Great flavors await in these 18 stuffed yellow squash recipes, perfect for any gathering or cozy night in. We’ve gathered a variety to suit every taste, from cheesy delights to veggie-packed options. Don’t just take our word for it—try them out, share your favorites in the comments, and pin the ones you love on Pinterest. Happy cooking!

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