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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!

Use up that yellow summer squash with this yummy stuffed corn and cheese recipe from the Victory Garden Cookbook!


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.

Use up that yellow summer squash with this yummy stuffed corn and cheese recipe from the Victory Garden Cookbook!


Serve immediately!

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