Cheesy Stuffed Summer Squash

If your garden (or the farmers' market) has you swimming in summer squash, this cheesy stuffed yellow squash is the answer. Tender roasted squash is filled with a mix of bacon, cheddar, cream cheese, and green onions, then topped with crispy panko for plenty of crunch. Think of it like a loaded baked potato—creamy, cheesy, and packed with bacon—but lighter, fresher, and perfect for summer. It’s just the thing to serve with grilled steak, chicken, or shrimp skewers.

Find other delicious ways to use up your bounty with these summer squash recipes.

Do you have to cook yellow squash before stuffing it?

Yes. In this recipe, the squash is partially roasted before it’s stuffed, giving it a head start so that it’s perfectly tender by the time the filling is hot and the topping is golden brown. Salting the squash and patting it dry before roasting also helps draw out excess moisture, keeping the creamy filling from becoming watery.

What can you do with extra filling?

If you have any filling left after stuffing the squash, don’t let it go to waste! Store it in an airtight container in the refrigerator for up to 3 days. Use it to stuff more squash, spread it on toast or crackers, serve it as a dip for vegetables, or spoon it into mushroom caps or mini sweet peppers and bake until hot and bubbly. It’s also delicious in sandwiches or wraps!

Can you make cheesy stuffed summer squash ahead of time?

The squash can be roasted and the filling can be prepared up to 1 day ahead. Store the roasted squash and filling in separate airtight containers in the refrigerator, then assemble and bake just before serving. For the crispiest topping, wait to add the panko mixture until just before baking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree Fahrenheit oven until warmed through and the topping is crisp again, 10 to 15 minutes.