Baked Stuffed Yellow Squash

Baked Stuffed Yellow Squash

Yield: 6

  • 3 medium straight-neck yellow squash (1 to 1½ pounds), trimmed and scrubbed

  • 1½ cups coarse soda cracker crumbs

  • ½ cup freshly grated Parmesan cheese

  • 3 tablespoons finely grated yellow onion

  • 1 tablespoon minced parsley

  • 1 teaspoon finely chopped fresh thyme or ½ teaspoon crumbled leaf thyme

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon freshly grated nutmeg

  • 1 large egg, lightly beaten

  • 1½ tablespoons butter, cut into small dice


Among the vegetables Southerners love to stuff, yellow squash are at the top of the list.

  • Preheat the oven to 350° F. Spritz a 13 × 9 × 2-inch baking pan with nonstick cooking spray and set aside.

  • Place the squash in a large, heavy saucepan, add enough cold water to cover by 1 inch, set over moderately high heat, and bring to a boil. Cover the pan and boil for 5 minutes. Drain the squash and when cool enough to handle, halve lengthwise, then scoop out the centers, leaving shells about ¼ inch thick. Chop and reserve the scooped-out squash.

  • Place the crumbs, ¼ cup of the cheese, the onion, parsley, thyme, salt, pepper, and nutmeg in a large bowl and toss well. Mix in the egg and chopped squash.

  • Stuff the crumb mixture into the squash shells, mounding it up in the middle. Dot each stuffed squash with butter, dividing the total amount evenly, then sprinkle with the remaining ¼ cup cheese.

  • Arrange the squash, not touching, in the baking pan, and bake uncovered on the middle oven rack for 25 to 30 minutes or until tipped with brown.

  • Serve at once