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