Stuffed Yellow Squash with a savory, cheesy filling and topped with a buttery panko crumb crust. Serve with Herbed Rice or Tomato Orzo Salad.
Summer Squash
We’re growing yellow squash for the first time in our backyard garden this year, and it’s been fun to watch it take off. It’s one of those vegetables that keeps showing up, and I’ve been looking for ways to use it that go beyond the usual sauté or roast.
This stuffed squash is a nice change of pace. It works for a seasonal summer dinner, but it’s also something you can make year-round since yellow squash is pretty much always available at the grocery store.
Ingredients for Stuffed Yellow Squash
Here’s what you’ll need to make this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Yellow Squash – Choose squash that are medium-large and similar in size so they bake evenly. You’ll be scooping out the centers, so look for squash that feels firm with no soft spots.
- Butter – Used for sautéing the vegetables and adding richness to the breadcrumb topping.
- Veggies – Green bell pepper and red onion.
- Garlic – Freshly minced for the best aroma and flavor.
- Ground Cumin – Brings a warm, earthy note to balance the vegetables.
- Kosher Salt – Seasons the squash and helps pull the flavors together.
- Panko Breadcrumbs – Larger than regular breadcrumbs, panko breadcrumbs are best for a light, crisp topping.
- Colby-Jack Cheese – Melts well and has a mild taste that pairs nicely with the squash. Cheddar, Monterey Jack, and even pepper Jack also work well.
- Fresh Cilantro – A pop of green for the finishing touch.
Make it Vegan 🌱
- For a plant-based dish, use dairy-free butter and cheese.
How to Make Stuffed Yellow Squash
STEP ONE – Prep. Preheat your oven to 375°F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the pulp, leaving about 1/4 inch of squash around the edges. Place the squash halves on the baking sheet. Chop the scooped pulp into small pieces.
STEP TWO – Cook the Filling. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the chopped squash pulp, bell pepper, and onion. Cook for 3 minutes, stirring often, until softened. Add garlic, cumin, and salt; cook for 30 seconds more. Remove from heat and let cool slightly.
STEP THREE – Make the Topping. In a small bowl, stir together the panko breadcrumbs, remaining 1 tablespoon melted butter, and 1/3 cup of cheese. Set aside.
STEP FOUR – Fill the Squash Halves. Stir the remaining 1/3 cup cheese into the cooled vegetable mixture. Spoon the filling into the squash shells and top with the breadcrumb mixture.
STEP FIVE – Bake. Place in the oven and bake for 20–25 minutes, until the topping is lightly browned.
STEP SIX – Garnish and Serve. Sprinkle with cilantro and serve warm.
FAQ
Can I use zucchini instead of yellow squash?
Yes. The process is exactly the same, though zucchini can be a bit more watery. You may want to salt the scooped pulp for 10 minutes and pat it dry before cooking.
Can I make these ahead of time?
You can prepare the squash up to the point of baking, cover, and refrigerate for up to a few hours. Bake just before serving.
Storage and Reheating
Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10–12 minutes, until warmed through. For a quicker option, use the microwave in 30-second intervals, though the breadcrumb topping will lose some of its crispness. Freezing is not recommended — the squash will become watery and lose its texture.
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Stuffed Yellow Squash
Ingredients
- 2 large yellow squash halved
- 1 tablespoon butter
- 1/4 cup green bell pepper seeded and finely chopped
- 1 tablespoon red onion finely chopped
- 1 teaspoon garlic minced
- 1/4 teaspoon ground cumin
- 1/8 teaspoon kosher salt
- 1/4 cup panko breadcrumbs
- 1 tablespoons butter melted
- 2/3 cup Colby-Jack cheese shredded and divided
- 1 tablespoon cilantro chopped
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the pulp, leaving about 1/4 inch of squash around the edges. Place the squash halves on the baking sheet. Chop the scooped pulp into small pieces.
- Melt 1 tablespoon butter in a skillet over medium-high heat. Add the chopped squash pulp, bell pepper, and onion. Cook for 3 minutes, stirring often, until softened. Add garlic, cumin, and salt; cook for 30 seconds more. Remove from heat and let cool slightly.
- In a small bowl, stir together the panko breadcrumbs, remaining 1 tablespoon melted butter, and 1/3 cup of cheese. Set aside.
- Stir the remaining 1/3 cup cheese into the cooled vegetable mixture. Spoon the filling into the squash shells and top with the breadcrumb mixture.
- Place in the oven and bake for 20–25 minutes, until the topping is lightly browned.
- Sprinkle with cilantro and serve warm.
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