Best 5 Seaside Stuffed Summer Squash Recipes

GRANDMA'S STUFFED YELLOW SQUASH

Steps:

• Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. , When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell. Invert shells on paper towel., In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned.

CHEF JOHN'S STUFFED SUMMER SQUASH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
• Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
• Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
• Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
• Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.

STUFFED SUMMER SQUASH

Steps:

• Depending on size of squash, allow 1/2 per person.
• Parboil whole squash in salted water until tender.
• Remove, slice in half lengthwise.
• Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese.
• Add a little cream or milk, salt & pepper lightly, and return to squash shell.
• Top with fine bread crumbs, dot with butter, and bake until cheese is melted.

SEASIDE STUFFED SUMMER SQUASH

Steps:

• Cook squash in boiling water 10-12 minutes. Let cool a little and then slice lengthwise. Scoop out pulp.
• Add remaining ingredients to pulp and mix well. Fill squash with mixture, and then place each squash half in a baking dish.
• Bake 20 minutes in a 350 degree preheated oven.
• Note: May be prepared up to 3 hours ahead of time and refrigerated until ready to bake.

SUMMERY STUFFED SQUASH

Steps:

• Heat oven to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Put in a microwaveable bowl, cover and microwave on High for 20 mins until softening. Scoop out the flesh with a spoon, reserving the skin, and mix with the remaining ingredients. Spoon back into the skin and transfer to a baking tray. Cook for a further 10-15 mins until tender and the cheese has melted.