Mediterranean-Style Stuffed Yellow Squash
This stuffed yellow squash is everything I love about cooking with rescued produce: colorful, cozy, and full of flavor. The bell peppers and sun‑dried tomatoes melt into the cheese and herbs, creating a rich Mediterranean filling that tastes far more indulgent than the ingredients would ever suggest. I served it with a simple rice pilaf, plus—off camera—a creamy cucumber salad and a jalapeño cheddar sourdough I snagged on markdown at The Market. It’s the kind of dinner that feels like a feast even on an ordinary weeknight. During zucchini and yellow squash season, this dish becomes a staple in my kitchen. The vegetables inside shift depending on what I have on hand, but the herbs and cheese never change. Sometimes I swap the bell peppers for mushrooms; sometimes I use zucchini instead of yellow squash. There’s plenty of room to play with this recipe, especially if you’re working with rescued produce or whatever needs using up in your crisper drawer. That flexibility is part of what ma...
