Stuffed Yellow Squash Recipe

As seen in the 2025 Culinary Calendar

Makes 4 servings

• 2 large yellow squashes, cut into halves
• Salt and pepper
• 2 cups of cornbread crumbs
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 3 tablespoons olive oil, divided
• 1 cup shredded cheddar cheese

PREHEAT oven to 325 F.

WITH A MELON BALLER scoop out the inside of the squash, making sure to leave enough flesh to make a sturdy boat. Season both sides of each squash boat with salt and pepper. Set aside the meat of the squash and chop it finely.

IN A LARGE BOWL, combine the chopped squash, the cornbread crumbs, thyme, cayenne and garlic powder. Mix thoroughly. Add half the olive oil to moisten the mixture.

PACK a quarter of the mixture into each of the 4 squash boats. Allow the bread crumbs to mound on top of the boat. With the remaining olive oil, oil a baking pan with sides. Add the boats to the pan and sprinkle the cheese on top of each boat. Cover tightly with aluminum foil. Place the pan in the hot oven.

COOK for 30 minutes and remove the foil. Cook another 15 minutes to brown the cheese and finish the squash. Place the boats on a serving platter and bring them to the table.