More Easy Fresh Eating by the Month

Stuffed Yellow Summer Squash


Easy August Garden to Table Recipes

As previously promised, here is another recipe for you. August is a high yielding month for garden veggies. In fact, I only planted one squash plant this year. So far, I have picked about a dozen fruit. Obviously, our topic today is an easy recipe using squash. More to the point, yellow summer squash!

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A Common summer crop

Yellow Summer Squash

veggie history trivia

Did you know how long yellow summer squash has been around? It is a garden staple for hundreds of years! Notably it was part Native American’s diets. Northeastern tribes of North America used squash as a staple. Yellow squash also served as protector for their other plants. You can learn more For instance, it’s spiky stems deterred animals from invading the space. Because of squash’s vine framework, it helped to retain shade, moisture, and soil.

Summer squash
Easy to grow

Today’s table value

Frequently, yellow squash’s potential is diminished. Its counterpart, zucchini seems to headline. You will find them often paired together. They make various vegetable medleys. But, both on their own offer value and versatility.

Aside from squash’s alterable composition, it has economic value. This is an important factor in planning menus for your family table. Obviously another plus for a place in your home garden. If you don’t have a garden, it is still an inexpensive purchase. Even during off season months, the price of summer squash remains very budget friendly.


Fresh eating and easy

If you have a chance, take a look at my previous post on summer garden tomatoes. Click here, . It shows just one way to use your plentiful crops. As you know, summer squash is usually a high yielding crop. I suppose that’s why there are so many recipes for it. Lol, I never thought about it like that! Another reason for squash’s popularity is its easy maintenance. It doesn’t require a lot of space or care to grow. Give it sun and water, done! Furthermore, cooking it is as easy as can be!

My mother had a couple of recipes she made regularly. Often she paired both zucchini and yellow squash together. In particular, a stewed tomato and squash parmesan skillet. Another favorite was breaded and fried yellow squash. Truly, who doesn’t like anything fried? Of course, who can forget zucchini bread as a breakfast or dessert option. In this case, you can substitute yellow for zucchini squash. You will find summer squash in all phases of recipes. Including soups, pastas, casseroles, sides, and even desserts.


Different strokes for different folks

Of course not everyone likes vegetables. Especially summer squash can be challenging because of its mild flavor. A common preparation comes steamed or boiled. Under those circumstances, I understand why some dislike it. I still haven’t discovered a way my husband will tolerate it! However, my kids and grandchildren learned to eat it in small doses. You just have to find the right recipe combination!

Easy stuffed summer squash

Print Recipe
5 from 1 vote

Stuffed Summer Squash

A bit of "Indian" inspired spices is the secret to this summer side or vegetarian main dish
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: Squash
Author: admin


  • Oven safe skillet


  • 3 Yellow Summer Squash cut in ½ lenghtwise
  • 1/2 Onion diced
  • 3 stalks Celery diced
  • 4 Tbsp Butter
  • Granulated Garlic Powder
  • Salt and Pepper
  • 1 tsp Chicken Base dissolved in 1 cup water or 1 cup prepared chicken stock
  • ½ cup Seasoned Bread Crumbs additional crumbs maybe needed depending on consistency
  • ½ cup Milk


  • Cut Summer Squash in ½ lengthwise
  • Steam squash in skillet for 5 mins or until slightly tender
  • Scoop out seeds/pulp from squash into skillet and place shelled skin on cutting board
  • Sautee pulp with butter, diced celery and onions, and seasonings until translucent
  • Mash pulp mixture until combined
  • Add Chicken stock/base and simmer for 5 minutes
  • Stir in Bread Crumbs to form a pasty consistency (should be able to spoon stuffing into squash shells)
  • If too thick add milk or additional stock, if too thin add more breadcrumbs
  • Fill Squash shells with pulp stuffing mixture and sprinkle with bread crumbs
  • Bake at 350° for 30 mins covered
    Uncover and continue baking for another 15 minutes until bubbly and browned

In addition

There are additional high yield crops I am not able to elaborate on this month. These include pole beans, cucumbers, and bell peppers. August is almost over! Let’s look ahead to September. My fresh eating by the Month Picks will feature corn, peppers and more tomato recipes.

Let me know if you try my stuffed summer squash recipe. Leave a comment below. Perhaps you changed it up a bit? Share it with us. See you in September for more fresh eating by the month.

STOP! Forcing Your Finicky Eaters to Eat?

My grandchildren taste buds differ from day to day.

Is it Bad to make your kids eat the meals on their plate or not? :/ Do we let them eat whatever they desire? When I grew up, my parents and grandparents expected me to eat my dinner. I either ate their preparations or I didn’t. Of course, they expected me to devour at least an adequate amount to sustain myself rather than starve. The main point here, my parents did not pamper me by providing alternate sustenance. They certainly did not arrange the grocery list or menu according to my likes or dislikes.

we agree ways to encourage eating comes with cooperative menu planning and secondly, collaborative cooking sessions. Next, experiment with foods.

From a grown up point of view we doubt kids understand and honestly, even care, if choice is not always an option.  For us there are many variables that make up our meals. It may be a matter of finances, nutrition, special diets, and/or time availability. I believe there is a way to meet half way, a meeting in the middle of sorts. As parents we don’t want to be throwing away tons of food for no reason. Stories of starving children in foreign countries no longer scathe our modern children’s’ thick skin like our parents scared us into scarfing down that spinach!

My grandchildren taste buds differ from day to day. They tend to deny this fact when I tell them to try it again.  I attempt coercing them with ” you may like it this time.” One day, a ham and cheese sandwich on white bread with mayo and honey mustard is perfectly fine. Thinking I have lunch in the bag (no pun intended), my lovingly layered Dagwood is pushed away in disgust! Almost every meal meets rejection of some sort daily. Not by just one child, but both!

How many of you cater meal choices to your children? Do you make them eat what is on their plate? The “old school” bringing up of mine banners flags all over the place each time a plate is pushed away. Frustration and tempers flare on both sides as neither surrender. Forcing a child to eat when they have no intention of eating usually ends up forcing food to come back up. Then, who has “egg on their face”!

Egg on Your Face

So, what is the answer? I truly don’t know! However, some things that have helped us may help you. Involving the kids in menu planning allows them to make choices before it is staring up from the plate. They show more excitement toward the meal holding their picks. It gives them opportunity to practice nutritional information as well as becoming more aware of budgeting groceries. You’ll be surprised! They really listen and absorb all your parenting without even knowing it.

another idea to encourage your kids to eat comes by partnering up in the kitchen. Let them help cook dinner with you.

Aside menu planning, another idea to encourage your kids to eat comes by partnering up in the kitchen. Let them help cook dinner with you. I don’t do this as much as I should, guilty as charged ☹ My granddaughter is 12 yrs. old and can be quite helpful when she wants. Younger but not any less enthusiastic, my 7-yr. old grandson is ready to climb to the occasion. Usually, the real issue lies in I’m not comfortable allowing her to contribute the way she desires. However, confrontations and clashes don’t work toward a collaborative cooking experience. Whether she rather constantly flip the burgers, than let them sit and sizzle or perhaps, I cringe each time she cracks an egg can’t become an obstacle. It is hard letting someone else infringe upon your kitchen. If you think about it, a kitchen grows into a very personal room for us moms or grams! Over the years, 35 in my case, I shaped its efficiency to fit my needs. “There is a place for everything and everything has its place” loudly screams my OCD so when its violated I tend to scream LOL 😊

You don’t need to group cook every meal or even the whole meal for that matter. A little piece of participation goes a long way. A couple of great collaborative meal preparations you may want to try are chicken nuggets or pizza nights. Chicken nuggets are a quick and easy protein filled child favorite!

2 boneless chicken breasts, pounded and cut into 1-2-inch pieces
Crushed pork rinds (BBQ flavored or spicy buffalo are also options)
Grated parmesan Cheese
Spray oil

The kids enjoy pounding out the chicken. Hand them a rolling pin to crush the pork rinds into a powdered crumb and add parm to the mix. It makes a low carb crust the whole family will love.

Family favorite Pizza Night Collaborative Cooking Suggestion kids create their own with assorted topping options

Another family favorite to make and chow down is Pizza. Easy and kid friendly by choosing their own toppings. Offer a range of options from different cheeses, pepperoni, ham, bacon, pineapple, onions, sausage, spinach, peppers, mushrooms, olives, and even broccoli. Divide your pizza dough into portions instead of the typical twelve-inch size. The kids roll out their own dough and then create their unique dinner. Serve a small salad of tomatoes and cucumbers on the side to add more fiber and they’ll never think twice!

be creative and willing to experiment with food

So, so far, we agree ways to encourage eating comes with cooperative menu planning and secondly, collaborative cooking sessions. Next, experiment with foods. My grandson watches YouTube Videos called “Collin Keys Weird Food Combinations” constantly. Now, I’m not down with all that, but I do understand the premise. Take your tried and true recipes then tweak them with some of the kids’ favorable items. One simple example I can suggest is Macaroni and Cheese. My grandkids refuse to touch any thing but boxed brand scoffing at home made cheesier goodness :/

A compromise in ingredients comprised of
jarred cheddar cheese sauce,
grated yellow sharp cheddar cheese,
and grated extra sharp white cheddar
melted into half and half cream
stirred in with elbow macaroni.

They ate it up! Not a word about boxed names mentioned. I know macaroni and cheese is not the healthiest of food choices. How many kids do you know turn down mac n cheese? Mine don’t anymore!

Mac n Cheese Out of the Box

One meal, one day, one child at a time with acceptance, tolerance, and imagination creates children willing to explore and enjoy developed pallets. Just a note to keep in mind… Show by example your own willingness and confidence in trying new things.

Be careful the children don’t inherit your own dislikes. I despise bananas. I can’t stand the sight, smell, texture, or taste of them. Never ever have I been able to swallow more than a bite even as a baby. However, my kids and now my grandkids grew up eating them.

A kitchen should be bright and cheery warmed with food from the heart

I hope your kitchen becomes a hub for your family. It is a room we all start every new day. A kitchen should be bright and cheery warmed with food from the heart. A Gram Blog will continue suggestions for family kid friendly and grown up recipe ideas. Look for upcoming posts soon…

<3 Enjoy the day because you’ll find momentous ordinary moments in the Everyday ordinary! <3