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

Squash Boats


  • 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.