Stuffed Roasted Yellow Squash

  • 4 Each-Yellow Squash-halved length ways
  • 2 Each-Green Onions-thin sliced
  • 2 Clove-Garlic-smashed into a paste
  • 1 Each-Roma Tomato-core/seeds removed, fine dice
  • 1 Each Jalapeno-stem/seeds removed, fine diced
  • ½ Cup-Panko Bread Crumbs-toss with 1tablespoons olive oil
  • ½ Cup-Extra Sharp Cheddar Cheese-grated
  • To Taste-Chef Troy’s Spice Mix-or kosher salt/black pepper


  1. Bring large pot of water to a boil, add large pinch of salt and prepare a bowl of ice water..
  2. Preheat oven to 375 degrees.
  3. Using a melon baller scoop out flesh of squash, place on board and rough chop.
  4. Drop hollow squash in boiling water, set timer for 3 minutes.
  5. Remove after time and place in ice bath to cool, remove, pat dry and wrap in a paper towel.
  6. Melt butter in a sauté pan over medium high heat.
  7. Add chopped squash, jalapeno, tomato, season to taste and cook to soften, 3-5 minutes.
  8. Add garlic cook for one minute and remove from heat.
  9. Place in a mixing bowl and place in refrigerator until completely cool.
  10. When cool add onion, to mixing bowl, three quarters of bread crumbs/cheese and mix to combine.
  11. Season inside of squash and stuff with squash/onion mixture.
  12. Crinkle pieces of aluminum foil and place in an iron skillet/oven safe dish.
  13. Place squash on foil, top with remaining cheese and bread crumbs.
  14. Bake in oven until warm through and golden brown, remove and serve.