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.
Sauteed Squash with Leeks – Steaming vegetables leaves most of their nutrients in tact, and the leeks will give them a nice, tasty finish.
Summer Squash Pizza – Yellow squash and zucchini top a grilled pizza. The recipe calls for pecorino cheese and balsamic vinegar.
Summer Squash Gratin – Yellow squash is flavored with fresh herbs and garlic with parmesan cheese and panko bread crumbs, then baked till golden brown.