Yellow Squash: 4 Easy Recipes

$1. Yellow Squash Fritters with Spicy Yogurt Sauce - 2 medium yellow squashes, grated - 1 cup all-purpose flour - 1 large egg - 1/2 teaspoon baking powder - 1/4 cup green onions, finely chopped - 1/2 teaspoon garlic powder - Salt and pepper to taste - Oil for frying - 1 cup plain Greek yogurt - 1 teaspoon sriracha - 1 tablespoon fresh lemon juice 2. Stuffed Yellow Squash Boats - 4 medium yellow squashes - 1 cup cooked quinoa - 1 bell pepper, finely chopped - 1 small onion, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup shredded cheese - Olive oil for brushing 3. Yellow Squash and Corn Chowder - 2 medium yellow squashes, diced - 1 cup corn kernels - 1 small onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup coconut milk - 1 teaspoon dried thyme - Salt and pepper to taste - 2 tablespoons olive oil - For the fritters, add herbs like parsley or dill for freshness. - In stuffed squash boats, mix in black beans or lentils for extra protein. - For the chowder, toss in diced potatoes or carrots for added texture. - Top the fritters with fresh herbs or a sprinkle of smoked paprika. - Use different cheeses like feta or pepper jack in the stuffed boats. - Grater for the squash - Mixing bowls for combining ingredients - Frying pan for the fritters - Baking sheet for the stuffed squash boats - Large pot for the chowder - Spoon for scooping and filling - Knife and cutting board for prep - Measuring cups and spoons for accuracy With these ingredients and tools, you’re set to make delicious meals with yellow squash! For full details on each recipe, check the Full Recipe section. 1. Grate the yellow squashes into a bowl. Squeeze out any extra moisture with a towel. 2. Mix the grated squash with flour, egg, baking powder, green onions, garlic powder, salt, and pepper. Stir until it forms a batter. 3. Heat oil in a pan over medium heat. When hot, drop spoonfuls of batter into the pan. Flatten them slightly. 4. Fry for 3-4 minutes on each side until golden brown and crispy. Place them on paper towels to drain excess oil. 5. For the sauce, mix Greek yogurt, sriracha, and lemon juice in a small bowl. Adjust the spice to your taste. 6. Serve the fritters warm with the spicy yogurt sauce on the side for dipping. 1. Preheat the oven to 375°F (190°C). 2. Cut the yellow squashes in half and scoop out some flesh to make a boat. Brush the cut sides with olive oil. 3. In a skillet, heat olive oil over medium heat. Add onion and bell pepper, cooking for 5-7 minutes until soft. 4. Stir in cooked quinoa, ground cumin, smoked paprika, salt, and pepper. Mix well. 5. Fill each squash boat with the quinoa mixture and top with shredded cheese. 6. Bake for 25-30 minutes until the squash is tender and cheese is melted. 1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 2-3 minutes until the onion is soft. 2. Add diced yellow squash and corn. Cook for another 5 minutes until the vegetables soften. 3. Pour in vegetable broth and coconut milk. Add dried thyme, salt, and pepper. Stir and bring to a boil. 4. Reduce heat and simmer for 15-20 minutes until the squash is tender. 5. For a creamier texture, blend part of the chowder, leaving some chunks for texture. 6. Serve hot, garnished with fresh herbs or a sprinkle of paprika. Enjoy these easy and tasty recipes! You can find the full recipe for yellow squash fritters above. To make great squash fritters, start with fresh yellow squashes. Grate them finely for a light texture. Squeeze out extra moisture using a clean towel. This step keeps the fritters crispy. Use a non-stick frying pan for easy flipping. Heat oil until it shimmers before adding the batter. Fry each side for 3-4 minutes. This golden color shows they are ready. Serve them warm for the best taste. Don't forget the spicy yogurt sauce for a kick! When making stuffed squash boats, pick medium-sized squash. Cut them in half and scoop out some flesh. This creates room for your filling. Use cooked quinoa for a hearty base. Mix in veggies like bell peppers and onions for color and taste. Season generously with spices like cumin and smoked paprika. This adds depth to the flavor. Don’t forget to sprinkle cheese on top before baking. It melts and creates a delicious crust. For creamy chowder, start by sautéing onions and garlic in olive oil. This builds a tasty base. Add diced yellow squash and corn next. Cook until they soften for better flavor. When you pour in the broth and coconut milk, stir well. Let it simmer to blend the flavors. For a thicker chowder, blend part of it. This keeps some chunks while making it creamy. Always taste and adjust seasoning before serving. Fresh herbs or paprika can add a nice touch! {{image_4}} You can easily make these recipes healthier. For the fritters, try using whole wheat flour instead of all-purpose flour. This swap adds more fiber to your dish. Instead of frying, bake them at 400°F for about 20 minutes. This cuts down on oil and calories. For stuffed squash boats, replace quinoa with brown rice for added nutrients. You can also skip the cheese or use a low-fat version. In the chowder, use almond milk instead of coconut milk to reduce fat. Experiment with flavors to keep things fresh! In the fritters, add fresh herbs like dill or parsley. They brighten the taste. For stuffed squash boats, try adding black beans or corn for extra texture. A dash of lime juice gives a nice zing. In the chowder, consider adding a pinch of smoked paprika or cayenne for a spicy kick. You can also mix in some diced tomatoes for sweetness and color. You can cook yellow squash in many ways. Baking is a great option for stuffed squash boats. It allows the flavors to meld without much fuss. You can also steam yellow squash to keep it tender and juicy. This method works well for chowder. Try grilling the squash for a smoky flavor. Just slice it into rounds and brush with olive oil. Grilling adds a nice char that enhances the taste. Each method offers a unique twist to your dish. For more details, check out the Full Recipe for all the steps. After you cook with yellow squash, store any leftovers right away. Place them in an airtight container. This keeps the squash fresh and tasty. You can keep the fritters, stuffed boats, or chowder in the fridge. They will stay good for about three to four days. If you want to save them longer, consider freezing. Freezing is a great way to save your meals for later. For the yellow squash fritters, let them cool completely first. Then, place them in a single layer on a baking sheet. Freeze until solid, and then transfer them to a freezer bag. For stuffed yellow squash boats, wrap them tightly in foil or plastic wrap before freezing. The chowder can be frozen too; just make sure it cools down. Store it in a freezer-safe container. To reheat the fritters, use a skillet over medium heat. This will keep them crispy. For the stuffed squash boats, you can use the oven. Preheat it to 350°F (175°C) and bake for about 15 minutes. To reheat the chowder, warm it in a pot over low heat. Stir often to keep it smooth and creamy. Enjoy your meals! You can tell yellow squash is ripe by checking its skin. Look for a bright, even yellow color. The squash should feel firm and smooth. Avoid squash that is overly soft or has blemishes. If the stem is still green and fresh, that’s a good sign too. Yes, you can use yellow squash in place of zucchini in most recipes. Both have a similar taste and texture. They cook at the same rate, so adjusting cooking times is not needed. This makes them great substitutes for each other. You can enhance yellow squash with many seasonings. Here are some ideas: - Fresh herbs like basil or thyme - Spices such as cumin or smoked paprika - Citrus zest from lemon or lime - A drizzle of balsamic vinegar for tang - Parmesan cheese for a savory kick These options can boost flavor in any dish. Yes, you can prepare these dishes ahead of time. You can store the batter for fritters in the fridge for a day. Stuffed squash can be prepped and kept in the fridge, ready for baking. For chowder, make it ahead and store it in the fridge or freeze it. Just reheat when you're ready to eat! In this post, we explored essential ingredients for tasty yellow squash dishes, key steps, and helpful tips. You learned how to make fritters, stuffed boats, and chowder. We also shared fun variations and smart storage ideas. Remember, yellow squash offers endless ways to impress your family and friends. Don’t hesitate to try new flavors and cooking methods. Happy cooking!$

Savor the delightful flavors of yellow squash with these easy recipes! Create crispy yellow squash fritters paired with a spicy yogurt sauce for a perfect appetizer. Try stuffed yellow squash boats filled with quinoa and cheese for a hearty meal, or warm up with a comforting yellow squash and corn chowder. Discover these tasty options and more—click through for full recipes that will inspire your next culinary adventure!

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Ingredients

2 medium yellow squashes, grated

1 cup all-purpose flour

1 large egg

1/2 teaspoon baking powder

1/4 cup green onions, finely chopped

1/2 teaspoon garlic powder

Salt and pepper to taste

Oil for frying

1 cup plain Greek yogurt

1 teaspoon sriracha (or adjust to your spice preference)

1 tablespoon fresh lemon juice

4 medium yellow squashes

1 cup cooked quinoa

1 bell pepper, finely chopped

1 small onion, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup shredded cheese (choose between cheddar or mozzarella)

Olive oil for brushing

2 medium yellow squashes, diced

1 cup corn kernels (fresh or frozen)

1 small onion, finely chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup coconut milk

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Instructions

Begin by grating the yellow squashes into a mixing bowl. Once grated, use a clean kitchen towel or paper towels to squeeze out any excess moisture. This step is crucial to avoid a soggy fritter texture.

In a large mixing bowl, combine the grated squash with the flour, egg, baking powder, chopped green onions, garlic powder, and a pinch of salt and pepper. Stir the mixture until a cohesive batter forms.

Heat a generous amount of oil in a frying pan over medium heat until it shimmers. Once hot, use a spoon to drop spoonfuls of the batter into the pan, gently flattening them to form fritters.

Fry each fritter for approximately 3-4 minutes on each side, or until they are golden brown and crispy. Once ready, remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil.

For the spicy yogurt sauce, mix the plain Greek yogurt with sriracha and lemon juice in a small bowl. Taste and feel free to adjust the sriracha based on your desired spice level.

Serve the fritters warm, accompanied by the spicy yogurt sauce on the side for dipping.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

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Stuffed Yellow Squash Boats 🌿🎉

Preheat your oven to 375°F (190°C).

Cut the yellow squashes in half lengthwise and carefully scoop out a small portion of the flesh to create a “boat.” Lightly brush the cut sides of the squash with olive oil and arrange them cut-side up on a baking sheet.

In a skillet, warm a drizzle of olive oil over medium heat. Add the diced onion and chopped bell pepper, sautéing for about 5-7 minutes until both are tender and fragrant.

Stir in the cooked quinoa, along with ground cumin, smoked paprika, and salt and pepper. Mix everything thoroughly to combine the flavors.

Spoon the quinoa mixture into each squash boat, gently packing it down. Top each filled squash with an even layer of shredded cheese.

Bake in the preheated oven for 25-30 minutes, or until the squashes are tender and the cheese is melted and bubbly.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

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Yellow Squash and Corn Chowder 🍲🌽

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent and fragrant.

Incorporate the diced yellow squash and corn into the pot, cooking for an additional 5 minutes to soften the vegetables further.

Pour in the vegetable broth and coconut milk, followed by the dried thyme, salt, and pepper. Stir well, bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the squash is tender.

If you prefer a creamier texture, blend a portion of the chowder using an immersion blender while leaving some chunks for added texture.

Serve the chowder hot, garnished with fresh herbs or a sprinkle of paprika for an extra touch of flavor.

Prep Time