Stuffed Yellow Squash

Is your garden overflowing with summer produce? This stuffed yellow squash makes a good summer side dish or frugal vegetarian meal! It’s super easy to make.

Recently, we were given a plethora of garden-fresh squash, and Eric came up with this delicious recipe to use some of them. This would be a great main for your next vegetarian meal. We had a cucumber-tomato-vinegar salad on the side. Even without having free produce to work with, this is a very frugal meal, and is quite filling.

P.S. Get a printable summer produce guide here, to help you eat seasonally!

Stuffed Yellow Squash

This stuffed yellow squash makes a good summer side dish or frugal vegetarian meal!

Course Side Dish
Servings 6 people


  • 3 large yellow summer squash
  • 1 cup uncooked rice
  • 1 1/2 cups cooked kidney beans
  • 3 small tomatoes, chopped
  • sea salt
  • grated cheese (any kind)
  • cumin
  • chili powder


  1. Cook the rice according to the package directions. In another pot, boil the squash whole until slightly tender.

  2. Cut the squash in half lengthwise, and gently scoop about half of the inner flesh into a bowl.

  3. Stir in the cooked rice, kidney beans, tomatoes and a few dashes of salt.

  4. Lay the squash skin-side down in a baking pan, and spoon the stuffing mixture into each. Top with cheese and sprinkle with cumin and chili. Bake at 350 for about 20 minutes, until heated through.

Recipe Notes

We like to use Basmati rice and Real Salt in this recipe! You can also buy the cumin and chili powder online.

In the fall you might enjoy this recipe for Stuffed Delicatta Squash. Find all my recipes in the Recipe Index.

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