Stuffed Summer Squash


Stuffed summer squash is a delicious, colorful, and attractive side for any meat or fish entree.

stuffed summer squash

This yummy stuffed squash is adapted from Cotton Country Cooking, one of my favorites, most often used cookbooks. It was given to me as a wedding gift in 1988, and I have bought several copies since to give to new brides. It is chock full of simple, Southern recipes geared toward home cooking and entertaining.

When summer squash is in season, nothing much tastes this good or looks as good on a plate as this wonderful side. The bright yellow adds color to any plate, and the flavor pairs well with any meat or fish entree. This stuffed summer squash is one of our family favorites; even the kids usually eat more than one of these at a meal.

This stuffed summer squash has great flavor and is much lower in carbs than a stuffed potato.  I often send this side when I make a “new mommy” meal, pairing it with baked chicken and a green salad. Most folks rave about this, and I’ve given this recipe out more times than I can count.

Make ahead: The squash can be prepped up to the point of baking and kept in the fridge up to one day ahead. An hour before serving, simply bake the squash according to the directions and keep warm until serving.

What is the difference between squash and summer squash?

Summer squash is known for its soft skin, which contributes to its tender and moist nature. This quality renders it exceptionally suitable for grilling. Conversely, winter squash is renowned for its tough outer shell, making it an excellent choice for long-term storage during the chilly months, thus justifying its name.

What are the benefits of eating summer squash?

Summer squash boasts a notable content of Vitamin B6, which plays a vital role in promoting skin health and supporting the production of red blood cells. Additionally, it serves as an exceptional source of Vitamin C, which aids in the healing process of cuts and wounds. Moreover, the rinds of summer squash are abundant in beta-carotene, a beneficial compound known for its contribution to maintaining healthy eyesight.

If you try this, I’d love to hear from you. Thanks so much for stopping by. Be blessed, and stay savvy!

If you love this post, check out my other recipes:

Stuffed Yellow Squash

Stuffed Yellow Squash

Yield: 10-12 servings
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Stuffed squash makes an elegant and delicious side dish for most any meat or fish entree.


  • 5-6 yellow squash
  • 1 onion, finely chopped
  • 3/4 cup Panko bread crumbs
  • 1/4 cup (1/2 stick) butter, melted
  • 2 TB butter (to saute onion)
  • salt & pepper to taste
  • paprika
  • 2 cups grated sharp cheddar cheese


  2. Cut squash int half lengthwise.
  3. Fill a bowl with ice water.; set aside.
  4. Bring a pot of salted water to a boil.
  5. Place squash in boiling water.
  6. Bring water back to a boil; cook squash until slightly tender, roughly, 5 minutes.
  7. Place squash in ice water for 2 minutes. Remove; pat dry and lay on paper towel to drain.
  8. Scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing.
  9. Sprinkle insides of squash with salt & pepper.
  11. Saute onion in 2 TB melted butter until tender.
  12. Mix together scraped squash, onion, panko, melted butter, cheese, salt & pepper.
  13. Fill squash shells with mixture; sprinkle tops with paprika.
  14. Arrange stuffed shells in a lightly greased baking dish, sides touching.
  15. Bake 20 to 30 minutes, until top is golden and bubbly.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 237Total Fat 16gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 5gCholesterol 43mgSodium 335mgCarbohydrates 14gNet Carbohydrates 0gFiber 3gSugar 5gSugar Alcohols 0gProtein 12g

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  1. This is delicious. My mother had a similar recipe years ago that also includes bacon pieces, which I add to mine.

  2. Could you please send a picture of the cookbook you are referring to in this post? I am collector and would love to get a copy of this one. Thank you so much

  3. Hi Kerry! Just scrape the softest part out and leave enough remaining for a nice firm “squash shell” that won’t break!! Hope this helps!

  4. recipe says to mix together the ‘”scraped squash”with other ingredients, but it never tells you prior to that, how to get it out and how much to scrape out

  5. Hi Esther! Thank you for alerting me; my nutrition was not calculated LOL!!! It is now fixed. You are looking at more like 230 calories now:-) Hope you enjoy! XoXo

  6. Hi Anna! I am so very happy to hear that this recipe was a blessing to you and your husband. Recipes do hold us closer to our loved ones, and some of my favorites are the ones that I remember enjoying around my grandmothers’ tables. Thank you for taking time to write me. This means the world! XoXo

  7. Thank you for posting this recipe. My mother-in-law made stuffed squash until she passed of cancer 2 years ago since then my husband and I have been trying to find a recipe similar to hers and this is it!!! Not only did it taste delicious but for our family to sit down and enjoy one of her favorites was almost healing in some ways. So Thank you from our family.

  8. Hi Jean! I love that we both got the Cotton Country Cookbook for a wedding gift!!! It is one of my faves, and I love it. Thanks for reaching out!!!!

  9. Hi Jamie,
    I also got a Cotton Country cookbook when I got married in AL in 1982. That’s the only cookbook I had for several years. I still use it for family favorites at holidays.

    Jean Thomas
    West Union, SC

  10. Hi Adrienne! Sorry, I must’ve left that out. I just bake at about 350 degrees until cheese melts, as the squash is tenchincally cooked:-) Hope you enjoy!!!

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