Squash Boats – a Perfect Summer Squash Recipe

photo of summer squash boats with Italian sauce, parmesan cheese, and parsley garnish
This summer squash recipe is flavorful, healthy, and even low carb.

This summer squash recipe is a tasty way to use up squash from your garden. Along with being simple to make, squash boats are super healthy. They’re even low carb!

Yellow squash is such a versatile vegetable – it lends itself to frying, grilling, sautéing, and canning. You can even use it to make low-cal, low-carb noodles. But these squash boats get five stars for flavor and presentation.

Summer squash varieties soak up the flavors of sauces, thereby lending themselves to all kinds of awesome variations. They’re incredibly healthy and versatile. For example, you can make them Italian by adding marinara sauce or Indian by using Indian spices such as turmeric and cumin. This is the perfect food for all cultures!

Squash Boats can be eaten as a meal or as a side dish.
Squash Boats can be eaten as a meal or as a side dish.

A Squash Main Dish? Of Course!

I love to eat these jewels as a meal in the summertime. This summer squash recipe is light and refreshing after a long day in our hot, Alabama summers. At the same time, it is hearty and tasty enough to leave me satisfied.

You can find this recipe and many more like it in my latest cookbook, Harvest. Order your copy today. If you want it signed, order it HERE on sale! If you prefer, you also can order it from Amazon or Barnes and Noble.

How to Make Squash Boats

Here’s how to make these yellow squash boats. I had a great time demonstrating this recipe on Fox 5!!

Squash Boats can be eaten as a meal or as a side dish.

Squash Boats

These Squash Boats are simple to make and super healthy. They make a light yet hearty summer meal.
5 from 1 vote
Course Main Course, Side Dish
Cuisine American


  • 4 yellow squash
  • 3 tablespoons olive oil divided
  • 1 Vidalia onion chopped
  • 3 cloves garlic chopped
  • 2 tomatoes chopped
  • 1 teaspoon oregano chopped
  • 1 teaspoon basil chopped
  • cup bread crumbs divided
  • 1 1/2 cup parmesan cheese divided
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 eggs beaten
  • 4 tablespoons butter
  • 2 tablespoons parsley for garnish


  • Preheat oven to 350 degrees.
  • Half squash lengthwise and scoop out the seeds and soft flesh with a spoon and discard. Place squash into a baking dish.
  • Heat 2 tablespoons of olive oil in a sauté pan over medium heat and sauté onions and garlic for about 5 minutes or until onions are translucent. Remove from heat. Add tomatoes and cook 2 minutes. Add 1/4 cup bread crumbs, 3/4 cup cheese, salt, pepper, and the eggs into the skillet and mix well.
  • Mound the stuffing into the cavity of the squash. Top the mounds with remaining bread crumbs and dot each with butter. Bake for 20 minutes then remove the pan and sprinkle the remaining parmesan cheese over the top of the squash and return to the oven for another 10 minutes or until mounds are golden brown and squash can be punctured easily with a fork.
  • Remove from oven and drizzle with remaining olive oil and garnish with basil and parsley.
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