Shrimp Stuffed Yellow Squash

This shrimp and yellow squash recipe turns summer squash into little boats filled with chopped shrimp, sauteed veggies, whole wheat breadcrumbs and parsley, then bakes them until the shrimp turn pink.

It is a light, veggie packed dinner that bakes in about 15 minutes, with one squash per person, and it is a great way to use up a garden full of squash. Serve it on its own or with a simple green salad for an easy weeknight meal.

The Best Stuffed Yellow Squash (Shrimp Stuffed Squash Boats)

I love “stuffed” vegetables! This creation joins my Quinoa and Tomato Stuffed Bell Peppers and Stuffed Zucchini as one of my veggie packed favorites!

We’re just starting to get lots of squash and zucchini from our garden, so this one was made for summer. I love this combination of the juicy squash and the slightly crunchy shrimp mixture.

Not a shrimp lover? You could always substitute the shrimp with either chicken or more veggies like tomatoes, mushrooms and different colored bell peppers.

Why You’ll Love This Shrimp and Yellow Squash Recipe

• Veggie packed. Squash, onion, celery and bell pepper make up most of every bite.
• Juicy and crunchy. Tender, juicy squash holds a slightly crunchy shrimp and breadcrumb filling.
• Quick to bake. The boats bake for just 15 minutes at 375°F, so dinner comes together fast.
• Easy to portion. One squash per person means no guesswork at dinner.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Yellow summer squash: Four medium squash, one per person. Choose firm, glossy squash that feel heavy for their size, with no soft spots. Straight neck squash are the easiest to hollow out, but crookneck works too. Zucchini is a great swap if that is what your garden is giving you.
• Coconut oil or olive oil: Just a tablespoon to saute the vegetables. Either works, so use the one you like. Coconut oil adds a faint sweetness, while olive oil keeps the flavor more savory.
• Sweet onion: One small sweet onion, chopped, for mild sweetness that softens quickly in the pan. A yellow onion works too.
• Celery: Two medium ribs, chopped, for a fresh flavor and a little crunch in the filling. Chop it small, about the same size as the onion, so it softens evenly in the skillet.
• Green bell pepper: Adds color and a slightly grassy flavor. Any color bell pepper works if you want the filling a little sweeter.
• Minced garlic: Sauteed with the vegetables so it turns fragrant and mellow. Jarred minced garlic is fine and saves a step.
• Raw shrimp: One pound, peeled and chopped. Chopping the shrimp into small pieces helps it cook through evenly in the short bake and mix into every spoonful of filling. Thaw frozen shrimp in the fridge and pat it dry first so the filling isn’t watery.
• Whole wheat breadcrumbs: Bind the filling and give it that slightly crunchy texture. They also soak up the juices from the shrimp and squash as everything bakes.
• Parsley: Fresh parsley adds a bright, green finish and a pop of color against the pink shrimp. Chop it fine so it spreads through the filling.
• Salt, black pepper and red pepper flakes: Season the filling. The red pepper flakes are optional, so leave them out for a milder dish or add more if you like heat.

How to Make Shrimp Stuffed Yellow Squash

1. Heat the oven. Preheat the oven to 375°F so it is fully hot when the squash boats are filled. A hot oven cooks the shrimp quickly before the squash turns mushy.
2. Hollow the squash. Wash the squash and trim off the ends. Cut each one in half lengthwise down the center and carefully scoop out the pulp from the middle with a small spoon, leaving a sturdy shell about 1/4 inch thick so the boats hold their shape in the oven. Place them on a baking sheet with the centers facing up.
3. Saute the vegetables. Meanwhile, heat the oil in a medium skillet. Add the onion, celery, bell pepper and garlic and saute for 2 to 3 minutes, until slightly tender and fragrant but still a little crisp. Remove from the heat and let the vegetables cool for a minute before adding them to the shrimp.
4. Make the filling. In a medium bowl, combine the chopped shrimp, breadcrumbs, parsley, salt, pepper and red pepper flakes and mix well. Add the sauteed vegetables and mix again until everything is evenly combined.
5. Fill the squash. Scoop the shrimp mixture into the center of each squash, pressing it in gently and mounding it slightly on top. Divide it evenly so every boat bakes in the same amount of time.
6. Bake. Bake for 15 minutes, or until the shrimp are pink and opaque all the way through and the squash is tender when pierced with a fork. The breadcrumbs on top should look lightly golden. Serve warm and enjoy!

Ways to Customize Stuffed Squash

• Use zucchini: No summer squash? Zucchini halves work the same way, and a mix of both looks pretty on the plate.
• Swap the protein: Use chicken instead of shrimp. Cooked, chopped chicken is the easiest swap.
• Go meatless: Replace the shrimp with more veggies like tomatoes, mushrooms and different colored bell peppers, sauteed with the onion and celery.
• Add heat: Increase the red pepper flakes for a spicier filling, or leave them out completely for kids.

Stuffed Yellow Squash FAQs

• How do I know the shrimp is cooked? The shrimp should be pink and opaque, with no gray, translucent spots. For safety, seafood should reach 145°F.
• Can I use frozen shrimp? Yes. Thaw it overnight in the fridge, then peel, chop and pat it dry before mixing it into the filling. Extra water from the shrimp can make the filling soggy.
• Can I use zucchini instead of yellow squash? Yes. Zucchini has the same shape and texture, so it bakes the same way. Pick medium zucchini, since very large ones are watery and seedy.
• Can I make it without shrimp? Yes. Use chicken or more veggies like tomatoes, mushrooms and bell peppers. If you use raw chicken, make sure it reaches 165°F.
• Can I make these ahead? You can hollow the squash and saute the vegetables a few hours ahead and keep them in the fridge. Mix in the raw shrimp and fill the squash right before baking so the breadcrumbs don’t get soggy.
• How do I store leftovers? Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat in the oven until hot so the squash doesn’t get soggy. The microwave works in a pinch, but the squash will be softer.
• Do I need to peel the squash? No. Yellow summer squash has thin, tender skin that softens as it bakes and helps the boats hold together.
• What should I do with the scooped out squash? Chop it and add it to soups, stir fries or scrambled eggs so nothing goes to waste.

Baked Stuffed Squash with Shrimp

Baked stuffed squash with shrimp fills yellow summer squash halves with chopped shrimp, sauteed onion, celery and bell pepper, whole wheat breadcrumbs and parsley. It bakes in 15 minutes for a light, veggie packed dinner.

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Ingredients

  

• 4 medium yellow summer squash 1 squash per person
• 1 Tbs coconut oil or olive oil
• 1 small sweet onion chopped
• 2 medium celery ribs chopped
• 1 green bell pepper chopped
• 2 tsp minced garlic
• 1 lb raw shrimp peeled and chopped
• 1 cup whole wheat breadcrumbs
• 1/4 cup parsley
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes optional

Instructions

 

• Preheat oven to 375.
• Wash squash and trim off the ends. Cut them lengthwise down the center and carefully scoop out pulp from center. Place on baking sheet with centers facing up.
• Meanwhile, in a medium size skillet, heat oil. Add onion, celery, bell pepper, and garlic. Saute for 2 to 3 minutes until slightly tender. Remove from heat.
• In a medium bowl, combine shrimp, breadcrumbs, parsley, salt, pepper, and red pepper. Mix well. Add vegetable mixture and mix well.
• Scope shrimp mixture into the center of each squash. Bake for 15 minutes or until shrimp are pink. Serve warm and enjoy!

Made this stuffed squash? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Your feedback helps other cooks, and I love hearing what you stuffed yours with.

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• Quinoa and Tomato Stuffed Bell Peppers
• Baked Stuffed Zucchini
• Shrimp Tacos
• Easy Shrimp Garden Pasta
• Shrimp Pasta Salad