I don’t grow any squash in my garden. I have limited space and squash vines need room to wander. I save the room for other vegetables that take up less space and are also more expensive to buy at the farmers market. Squash, including yellow squash, is one of the least expensive vegetables at my farmers market. It makes sense for me to buy it from the market and use my garden for higher-priced produce like tomatoes and herbs. Yellow squash is sometimes referred to as summer squash.
Yellow squash, high in vitamin C and fiber, is very inexpensive right now. I can get organic yellow squash 3/$1 during the height of the season. I usually sauté it up with some onion and zucchini as a quick side dish or add it to kabobs. Here are five other ways to use up.
Stuffed Yellow Squash – Bacon, onions, and green bell pepper get mixed with breadcrumbs, Parmesan cheese and the pulp of the squash for a traditional summertime stuffed vegetable.
Linguine with Roasted Summer Vegetables – Instead of a heavy pasta sauce, lots of summer veggies including yellow squash (called summer squash in this recipe), cherry tomatoes, asparagus, and bell pepper make a puree to top pasta.
Steamed Summer Squash with Warm Leak Vinaigrette – Steaming vegetables leaves most of their nutrients in tact, and the leek vinaigrette will give them a nice, tasty finish.
Grilled Veggie Pizzas Alfredo – Mushrooms, peppers, zucchini and the yellow squash top a grilled pizza. The recipe says to use refrigerated pizza crust and jarred Alfredo sauce, and those are helpful to save time, but if you’ve got the resources and the time, make your own.
Healthy Summer Squash Gratin – Potatoes and yellow squash are flavored with fresh herbs and topped with a feta cheese and whole wheat bread crumbs, then baked till golden brown.
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