Baked Stuffed Yellow Squash
Baked Stuffed Yellow Squash
- 4 yellow squash
- 1 medium yellow onion, diced
- 3 garlic cloves or scapes, minced
- 1 tablespoon dried Italian seasoning (basil, oregano) or 3 tablespoons fresh herbs (basil, oregano)
- kosher salt & fresh ground pepper, to taste
- olive oil
- 2 cups Japanese style panko breadcrumbs
- 1⁄2 cup parmesan cheese, grated
- 1 egg
Cut yellow squash in half lengthwise. With a spoon, scrape flesh and seeds of squash into a large bowl, making boats. In a pan sauté onion and garlic over medium heat with a dash of olive oil. Add the squash that was removed from the boats and season with kosher salt and pepper. Cook until almost soft (around 7 minutes). When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese. Scoop stuffing mixture into boats and fill evenly. Sprinkle the top of the stuffed boats with extra parmesan cheese. Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).
[print-me target=”.post-content”]
