Old-School Southern Stuffed Yellow Squash (Grandma’s Recipe)
If your backyard garden is absolutely overflowing with yellow summer squash right now, don’t panic. My grandma had the ultimate remedy, and it is pure comfort food magic.
This Stuffed Yellow Squash recipe turns a humble garden vegetable into a rich, savory side dish that completely steals the show. It is light, packed with flavor, and so delicious that even the pickiest eaters in the family will clear their plates.
Why You’ll Love Grandma’s Stuffed Yellow Squash
The Ultimate Garden Buster: When you can’t give squash away fast enough in July and August, this recipe uses up a whole batch in the most delicious way possible.
Kid-Approved Veggies: If you struggle to get your kids or grandkids to eat their vegetables, this is your new secret weapon. My siblings, grandchildren, and great-granddaughter still devour these the second they hit the table.
Light Yet Comforting: Clocking in at just 101 calories per serving, it gives you all that classic, cozy Southern flavor without weighing you down on a hot summer evening.
Foolproof & Simple: Made with simple pantry staples, this is an easy, low-stress side dish for any weeknight meal or weekend potluck.
Beryl’s Cooking Tips for Perfect Stuffed Squash
Don’t Scoop Too Deep: When you are hollowing out the squash, leave about a 3/8-inch shell. If you scoop too close to the skin, the “boats” will collapse in the oven and won’t hold that delicious stuffing.
Manage the Moisture: Summer squash naturally holds a lot of water. If your squash pulp seems extra juicy after scooping, give it a gentle squeeze or let it drain slightly before mixing it with your dry ingredients so your stuffing stays perfectly tender, not soggy.
Make it Ahead: You can easily prep and stuff the squash boats in the morning, cover the baking dish, and keep it in the fridge. When dinner time rolls around, just pop it right into the oven!
What to Serve with Stuffed Yellow Squash
This versatile Southern classic pairs beautifully with just about anything on the summer menu. Turn it into a complete, traditional feast by serving it alongside:
- The Main Event: It makes the perfect juicy companion to our crispy Southern Fried Chicken or a rack of smoky ultimate barbecued ribs .
- A Summer Spread: Pair it with a hearty scoop of our Southern Baked Macaroni and Cheese and a cold bowl of our classic Southern Potato Salad for the ultimate Sunday dinner line-up.
Old-School Southern Stuffed Yellow Squash (Grandma’s Recipe)
Equipment
- 1 large saucepan (with a lid)
- 1 drainer
- 1 knife
- 2 large spoon
- 1 small bowl
- 1 8-inch square baking dish (with a lid)
Ingredients
- 2 medium yellow summer squash
- ½ cup egg substitute
- 4 Tbsp finely chopped onion
- ½ tsp salt
- ¼ tsp pepper
- 2 slices of bread, toasted and diced
Instructions
- Place squash in a large saucepan. Cover with water.
- Bring to a boil, cover with the lid and cook for about 7 minutes or until crisp-tender. Then drain the water.
- When cool enough to handle, cut squash in half lengthwise. Scoop out and reserve the pulp, leaving a ⅜-inch shell. Invert shells on paper towel.
- In a small bowl, combine the egg substitute salt, onion, and pepper. Stir in the toasted bread crumbs cubes and squash pulp. Spoon into the squash shells.
- Place in a 8-inch , square baking dish coated with cooking spray.
- Cover and bake at 375° for about 20 minutes. Uncover, and bake until lightly browned about 5-to 10 minutes longer.
Nutrition
Serving a steaming dish of this authentic stuffed yellow squash takes me right back to hot summer afternoons surrounded by family, laughter, and the smell of fresh garden vegetables baking in the kitchen. It’s a recipe that fills the soul just as much as the belly, and I hope it brings that same joy to your family’s table.
Did your grandmother or mother have a secret weapon for getting the family to eat their summer vegetables? What is your absolute favorite side dish to serve with stuffed squash? Let me know in the comments below! Please take a quick moment to leave a review and a star rating—your support helps keep Grandma’s kitchen legacy alive for readers everywhere.
P.S. If you see this popping up on your Facebook or Pinterest feed today thanks to Jetpack, be sure to pin or share it so your fellow home cooks can master the art of traditional Southern squash!
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