Posted by: A. C. Cockerill | August 8, 2014

Superfood of the Week – Yellow Squash

Superfood of the Week – Yellow Squash

What is your favorite recipe that uses this food?

My two cents (but please share yours):

On this one, I need y’all’s help! Does anyone have a yummy yellow squash recipe? Please share.

Currently, the only way I eat yellow squash is by drowning it in amontillado-laced spaghetti sauce then burying it under an avalanche of grated parmesan.


  1. My two favorite ways to eat yellow squash: 1) use a julienne peeler or spiralizer to make “noodles” out of it. Use them like pasta with a spicy spaghetti sauce, and 2) plain old campout cooking–slice up Yukon gold potato, zucchini, yellow squash, carrot, mushrooms, and add broccoli and green beens, pretty much any firm vegetable you have on hand. In a bowl, drizzle on a little olive oil and sprinkle with salt, pepper, pinch of red pepper flakes and garlic powder. Wrap them up in an aluminum foil packet and put in over (or over a campfire!) for about 30 minutes. Simple yum.

    • Thank you so much, Vickie. I’ll have to try that roasted-in-foil recipe. Cheers, Ashley

  2. I have a yellow squash in the fridge now. I think I’ll make medallions, roll in parm cheese, and roast, same as I do zukes

    • This roasted squash recipe also sounds really good, Mona. Thank you and cheers, Ashley

  3. Back before I low carbed, I did a casserole with onions, bread crumbs, cheese. Yum

    • It does sound yummy, Mona. Did you have any type of sauce binding this casserole? Or did the cheese handle that part? Cheers, Ashley

  4. Sorry. I never developed a taste for this veggie. The only squash I eat is zucchini…if that’s considered part of the squash family. LOL

    • Initially, I wouldn’t touch any squash, not even zucchini, Jolyse. One by one, each healthy vegetable is getting doctored and added into the repertoire. Brussels sprouts will be last…or maybe never. 🙂 Cheers, Ashley

  5. Agree with never on Brussels sprouts. We slice yellow and zucchini together, add sliced (rings) onion and cook in pressure cooker for 10 min. Then after thorough draining, add lots of grated cheese. Mmmm.

    Recently ate them at a cousin’s house. He broiled them on his grill. That was pretty good, too.

    Seems like I said this recently. Did you ask about zucchini in the last few weeks?

    • Yes, zucchini was featured not long ago, David. I suspect cheese and grilling make most veggies taste better–a great go-to rule of thumb. Brussels sprouts…ah, well…not sure even cheese can cure their taste. Cheers, Ashley

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