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!

The Pleasures of Summer Squash

Yellow squash is such a versatile vegetable – it lends itself to frying, grilling, sautéing, and canning. You can slice it up raw to add extra nutrition to a salad, and you can even use it to make low-cal, low-carb noodles for a light “pasta” dish.

Summer squash varieties like zucchini and yellow squash soak up the flavors of sauces, thereby lending themselves to all kinds of awesome variations. (Looking for a classic ratatouille recipe? I have one for you. Also try my cheesy squash casserole!)

Because they soak up any flavor, these veggies are incredibly versatile. For example, you can make them taste Italian by adding marinara sauce or make them into an Indian dish by using spices such as turmeric and cumin. This is the perfect food for all cultures!

A huge benefit of this particular yellow squash recipe is its flexibility: you can make a “boat” for whatever hearty fillings you have on hand or have a hankering for. My recipe is for Italian-style squash boats garnished with fresh herbs. It always gets five stars from my family for flavor and presentation.

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. Squash boats are light and refreshing after a long day in our hot, Alabama summers. At the same time, this dish is hearty and tasty enough to leave me satisfied.

You can find this summer squash recipe and many more tempting recipes in my 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

These Squash Boats are simple to make and super healthy. They make a light yet hearty summer meal.

5 from 2 votes

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Course Main Course, Side Dish

Cuisine American

Ingredients

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

Instructions

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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