vegetables

Yellow Squash Boats with Mushrooms and Spinach

These Yellow Squash Boats with Mushrooms and Spinach are a fresh-from-the-garden vegetable dish filled with rich, savory flavors. Tender yellow squash halves are hollowed into “boats,” sprinkled with lemon juice, and generously stuffed with a sautéed mixture of mushrooms, sweet pepper, garlic, spinach, and herbs. Melted Parmesan binds the filling together while adding a nutty, salty finish. Whether grilled or oven-baked, the boats become soft and flavorful while the cheesy top turns lightly golden. This recipe is simple, vibrant, and a wonderful way to highlight summer squash from the garden.

Servings: 6 squash boats
Total Time: 35 min
Pan: Baking sheet or grill surface

Ingredients

Squash Boats & Filling
  • 3 yellow squash
  • 9 large mushrooms, chopped
  • 1 tablespoon chopped garlic
  • 1 sweet pepper, chopped
  • 1/2 pound fresh spinach
  • 3 tablespoons butter
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese (plus extra for topping)
  • 1 teaspoon dried basil
  • 1 teaspoon lemon thyme
  • 1 tablespoon lemon juice
Yellow Squash Boats with Mushrooms and Spinach

Instructions

  1. Prepare the squash boats Cut 3 yellow squash in half lengthwise. Use a spoon to scoop out the seeds and fleshy center, creating hollow squash boats. Sprinkle the cut sides with 1 tablespoon lemon juice.
  2. Sauté the vegetables In a skillet, melt 3 tablespoons butter over medium heat. Add 9 chopped mushrooms and 1 chopped sweet pepper. Sauté for about 3 minutes until softened. Add 1 tablespoon chopped garlic, 1 teaspoon basil, 1 teaspoon lemon thyme, and salt and pepper to taste. Cook 3 more minutes.
  3. Add the spinach and cheese Add 1/2 pound fresh spinach to the skillet and cook until wilted. Stir in 1/4 cup Parmesan cheese until melted and incorporated.
  4. Fill the squash boats Spoon the mushroom–spinach mixture evenly into each squash boat. Top with additional Parmesan cheese.
  5. Cook Cook the squash on the grill or bake in the oven at 375°F until the squash is tender and the cheese is melted and lightly golden, about 15–20 minutes.

Notes

  • Pumpkin blossoms may be substituted for zucchini blossoms in similar recipes; however, for this dish yellow squash works best.
  • For extra richness, add a small sprinkle of mozzarella on top before baking.
  • Thinly sliced green onions or fresh herbs can be added to the filling for additional flavor.

Tags

squash vegetarian summer vegetables garden fresh stuffed squash