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).

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