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Victory Garden Cookbook Recipe: Yellow Squash Stuffed with Corn and Cheese

2:16 PM

We oopsed this year and planted, not one (or two or three), but about 8 yellow squash plants.  I love summer squash, but we are having a hard time finding delicious purpose for all the harvest.  I got out my Victory Garden Cookbook, circa 1980's, and remade this yummy recipe, featuring ricotta cheese and corn!

To feed four people, you'll need:

  • 4 narrow 6-7 inch long yellow squash
  • 2 cups corn (canned or frozen)
  • 1 1/2 cups ricotta cheese 
  • salt and pepper to taste
  • grated cheddar cheese to top 

Start by "blanching" the squash.  You'll cut the ends off, wash, and place in a pot of boiling salted water for 5 minutes.  Take the squash out, put in a strainer, and run cool water over it until cool enough to handle.  Then, place on a drying mat or tea towels until not dripping wet.

Now, you can scoop out the seeds with a spoon, creating a well for your stuffing.  Set the squash upside down (scooped side down) on a drying mat or towel while preparing the stuffing.

Mix the ricotta, salt/pepper, and corn in a blender just until mixed.

Put the squash in a slightly greased baking dish (I use a couple teaspoons olive oil) and fill to overflowing with the stuffing.  Bake, covered with foil, in a 400 degree oven for 15 minutes.  Uncover and bake for an additional 15 minutes.  Sprinkle with cheddar cheese to your liking and bake an additional 5 minutes, or until the squash is fork tender.

Serve immediately!

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