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 makes it so comforting.
Mediterranean-Style Stuffed Yellow Squash
2 medium yellow squash, split in half lengthwise and seeds removed
1 tbsp olive oil
1/2 cup bell pepper, diced
1/2 cup onion, diced
Pinch of red pepper flakes
Salt and pepper to taste
1 tsp dried oregano
2 cloves of garlic, minced
1/2 cup of frozen spinach or kale
1 tsp lemon juice
1 cup of ricotta cheese or cottage cheese
1/2 cup of Italian cheese blend, plus more to top the squash
Preheat oven to 375 degrees. Cover a baking sheet with parchment paper. In a medium skillet over medium heat, add the olive oil, bell peppers, onions, red pepper flakes, salt, and pepper. Cook for 4-5 minutes or until the onions start looking translucent. Add the oregano, garlic, and kale, and cook for an extra 2 minutes. In a small bowl, add the sun-dried tomatoes, lemon juice, ricotta cheese, Italian cheese, and the onion mixture. Stir to combine. Use this mixture to stuff the squash. Add more Italian cheese to the tops of the stuffing mixture. Bake for 25-30 minutes or until the cheese reaches your desired color of brownness.
Other recipes using rescued produce:
If we can get people to focus on fruits and vegetables and more healthy foods, we'll be better in terms of our healthcare situation.
- Tom Vilsack
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