Stuffed Yellow Squash Recipe

Stuffed Yellow Squash Recipe

May 8, 2018   8 Comments

This stuffed yellow squash recipe will convince you that squash can be fun. I know it is hard to fathom.

I happen to really enjoy summer squash unlike members of my family (kids). On Snack Girl, I have featured roasted summer squash and baked yellow squash.

Now it is time to stuff it (I mean the squash).

It doesn’t take much to elevate a squash. I was lucky to find 100% whole wheat Panko bread crumbs in the Japanese section of my supermarket. You don’t have to use these, but if you can find them – they are really good.

You don’t have to use Panko either if you have regular bread crumbs. I like them because they are extra crunchy.

To make a squash boat all you have to do is scoop out the seeds with a spoon. No, you don’t need a fancy “boat” tool. I am sure someone will try to sell one on the Home Shopping Network but don’t fall for it! A spoon is perfect for this job.

I keep half of the innards and chop them to mix in the filling which is very simple. All I use is sauted onions, garlic, bread crumbs, Parmesan, egg, and Italian seasoning.

When you stuff them – be sure to shove all ofthe filling in them. I hate having extra filling. What do you do with it? This recipe makes the right amount so you aren’t left with a ton of filling and no boats.

These store well in the fridge and the shape makes it easy to pick up and eat when cold. I will eat this all summer long when the squash rolls in (and it does tend to roll in as people grow it and complain they have TOO MUCH SQUASH).

If anyone on my block has too much squash, let me know and I will pick it up. Seriously.

What do you do with summer squash? Have you tried to make boats?

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Stuffed Yellow Squash Recipe

Makes 8 servings

1 tablespoon extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
4 medium yellow squash
1 tablespoon dry Italian seasoning
1 cup Panko breadcrumbs (preferable whole wheat)
¼ cup Parmesan cheese, grated
1 egg

Heat oven to 400 F. In a medium frying pan, heat olive oil. Add onion and saute until softened, about 4 minutes. Add garlic and cook for another 2 minutes. Remove from heat.

Slice yellow squash in half and scoop out the seeds to create a “boat”. Place zucchini boats on a rimmed baking sheet reserving half the seeds. Chop ½ the left over inside and mix in a large bowl with cooked onions and garlic, Italian seasoning, bread crumbs, Parmesn and egg. Spoon filling into squash boats and bake for 15-20 minutes until bread is browned.

For one piece of stuffed squash = 100 calories, 4.6 g fat, 1.5 g saturated fat, 10.2 g carbohydrates, 3.1 g sugar, 5.4 g protein, 2.2 g fiber, 106 mg sodium, 2 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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8 Comments:

Wow, I just had these yesterday--for breakfast--warm and delicious, with fresh fruit citrus and berries on the side. I bought 8 small organic zucchini's at my local health market. My ingredients are identical except I chop ALL innerds because they cook and shrink up plenty to fit, no oil in pan needed with onion and I omit egg. My other change is bread crumb use; I use panko as a topping only, then mist with EVOO before baking. That's my basic method. My creative changes include bits of leftover sweet red pepper and/or grape tomatoes, fresh parsley in or as garnish. Leftover filling w/out a boat? As long as one breathing male is nearby, that filling has no chance! I happen to be feeding my growing 6'2 38yo son this week, home to help me do Spring cleanup after that crazy March ruined a perfectly good winter! Squash is a great way to welcome Spring.

on May 8, 2018

I would also add some Ground Turkey to add in Protein;
sounds like a good recipe...

on May 8, 2018

This is a great recipe and I would like to try it this way if I can get some decent sized squash. I made a "stuffed" zucchini the other night. I used herb Stovetop stuffing instead of rice or bread crumbs. I also used ground round but it would have been fine without it. My squash was so small that I just chopped it up and made the dish a casserole. I added red bell pepper and onion to the beef and used a can of cream soup. It was delicious. I am sure it had more calories than Lisa's though.:)

on May 8, 2018

Thanks for sharing such a great recipe. I will try doing it tommorrow for my family.

on May 10, 2018

I have never stuffed summer squash but I have zucchini. I cut the squash lengthwise in half, and using a grapefruit spoon, scrape innards out to 1/2 inch of peel. Brown some hamburg or ground chicken, add zucchini, some tomato sauce, cooked rice, and italian spices. Cook this for 30 minutes, then place the zucchini shells in a 9 x 12 pan that is sprayed with cooking oil. Fill the shells from the mix on stove, cover with foil, ad bake for 30-45 minutes at 350 degrees.

I use the same method for stuffed eggplant.

For stuffed peppers, I use the same method, minus the zucchini and eggplant.

on May 10, 2018

HI Karen, I just wanted to say how much I love your recipe. It is very close to the one I like to use for stuffed cabbage rolls. Kudos. :)

on May 11, 2018

I would love this, but I need to find GF bread crumbs.

on May 11, 2018

Paula C. - Why not use rice cakes, cornflakes or cornbread made without regular flour. You probably could use oats too. Just toast them a little in your oven. Toasted and ground nuts would also be a good substitute. I think you can even find GF bread crumbs on grocery shelves these days. Even though only 1% of the population is gluten sensitive or has celiac disease, stores are now carrying more GF products.

on May 12, 2018


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