yellow summer squash

I bought some huge yellow summer squash at the farmers market and needed some ideas on how cook it.....possibly stuff it.

When I was young, my folks raised yellow summer squash in the garden.  Mother would always slice it thin (not peeled) cross-ways (about 1/8" to 3/16" thick), dip it in pancake batter and fry it in butter a skillet.  Prepared that way, I could easily eat a whole squash at one sitting.
 
Since you said yours is huge, maybe you could do the slicing and frying method on the "neck" of the squash.  If the seeds in the "body" are really large, you could cut the body lengthwise in half, scoop out the seeds (and toast them for snacking) and then treat the body like you would an acorn squash.

Try squash casserole -- a southern staple.

Slice & boil or steam the squash until tender, drain and mash.  Add chopped onion, butter, eggs, crushed saltines (traditional) or bread crumbs, salt & pepper & a dash of worcestershire. Some add sugar, others (like me) don't.

 Bake in a gratin dish at 350 for about 40 minutes.  Serve with fried chicken, rice & gravy, collard greens & biscuits.  And sweet tea

NB:  Generally the smaller squash are preferable to the big ones -- less seedy and watery.

blue heaven


I bought some huge yellow summer squash at the farmers market and needed some ideas on how cook it.....possibly stuff it.

For stuffed squash I always loved the way my wife made it, using either yellow squash or zucchini. She'd scoop out the cut-in-half-lengthwise squash and then mix it with ground lamb, salt, pepper, oregano, sauteed garlic, sauteed (chopped) onions, two eggs, and breadcrumbs. She would then fill the squash halves with the mixture and bake them in the oven at 350-degrees for about 45 minutes to an hour, depending upon the size of the squash.

Grilled squash is quite easy.  Slice it diagonally, season it with a little olive oil, salt, and pepper, and throw it on...

Brad

Saute it in butter and olive oil.  Toss with tarragon at the end.  I love this recipe.

As you desribe a huge squash, they are better for baking.I cut horizontaly(SP?) scoop out the middle-get rid of the seeds, then mix the rest with brown sugar, butter pats, salt and pepper.Replace in the shell of the squash, and bake about 30 minutes or more...

I like Mr. Hoffman's wife's recipe. Its similar to one my mom makes, the only difference is that she adds a bit of tomato to the mixture as a sauce on top, and some mozz. cheese.

Myself, i like to saute summer squash it with a bit oil/butter, and a onion, with mushrooms, celery, red peppers, until tender crisp, add a bit of cream cheese and parmiggiano and mix in some rigatoni pasta. Season as you like. I like finsh it up with finely sliced basil.

wow you guys which one do I pick!  great suggestions!! thank you my friends.....