Stuffed Summer Squash

Parboiled yellow squash halved and scooped, the flesh mixed with diced cheese and a splash of cream, then stuffed back into the shells and baked with buttered bread crumbs on top. This is the kind of unfussy summer side dish that lets the garden do the talking.

Parboiling the squash whole first is the right move. It cooks the flesh just enough to scoop easily while keeping the shells firm enough to hold the filling. If you boil too long, the shells collapse in the oven and you’ve got a puddle instead of a stuffed squash.

The filling ratio is simple: equal parts scooped squash and diced cheese, loosened with a little cream. The cheese melts into the warm squash and creates a creamy, gooey filling. Fine bread crumbs and dots of butter on top crisp into a golden crust during the final bake.

Kitchen Tips

• Test the parboiled squash with a fork. It should pierce easily but still feel firm. Mushy squash won’t hold its shape.
• Use a sharp-edged spoon to scoop the centers cleanly without tearing through the skin.
• Any yellow cheese works: cheddar, Colby, Gruyere, or a blend.
• Bake until the cheese is fully melted and the bread crumbs are golden, not just warm.

Variations

• Add cooked crumbled sausage or bacon to the filling for a heartier version.
• Mix in sauteed onion and garlic with the squash flesh for more depth.
• Use zucchini instead of yellow squash when that’s what’s ripe in the garden.