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Stuffed Yellow Squash

Stuffed Yellow Squash

This vegan dish is light and satisfying. Full of nutrition, it makes a nice side dish or main course.

Serves 4.


Yellow Squash:

  • 2 medium yellow squashes
  • 1/4 tsp salt


  • 1 Tbsp olive oil
  • 1/2 c onion, chopped
  • 1/2 c carrot, shredded
  • 1/2 c celery, chopped
  • 1 clove garlic, crushed
  • 1 (15 oz) can peas, drained and mashed
  • 1/4 c parsley, chopped
  • 1 tsp lemon zest
  • 1/2 c dry bread crumbs
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/4 tsp mustard powder
  • 2 Tbsp slivered almonds or chopped nuts


Yellow Squashes:

  1. Preheat oven to 375 degrees F.
  2. Cut the stem ends off the squashes. Slice the squashes in half lengthwise.
  3. Place them in a baking dish, cut side down and add 1/4 inch water to the dish. Bake 20 minutes. Remove from oven (leaving oven on) and cool squashes till you can handle them safely.
  4. Turn squashes over. Use a spoon or melon baller to remove all the seeds, leaving a smooth shell. Transfer squashes (without liquid), cut side up, to an 11 x 7 x 2 inch oiled baking dish. Sprinkle evenly with a total of 1/4 tsp salt. Set aside.


  1. In a large skillet over medium low heat, warm the olive oil. Add onion, carrot, and celery. Sauté 3 minutes. Add garlic and sauté another minute.
  2. To the skillet mixture, add mashed peas, parsley, lemon zest, bread crumbs, salt, pepper, paprika, coriander, turmeric, and mustard powder; blend well.
  3. Stuff the cooked squash halves evenly, mounding the filling and pressing down lightly. Sprinkle with nuts.
  4. Bake 20 minutes. Sprinkle with chopped parsley and serve hot.

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