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Ham-Stuffed Squash Boats

Total Time

Prep/Total Time: 30 min.


4 servings

In this tasty main dish, pretty yellow summer squash are mounded with a flavorful filling featuring ham and two kinds of cheese.—Fran Shaffer, Coatesville, Pennsylvania
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  • 4 medium yellow summer squash or zucchini (about 6 inches)
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 1 cup cubed fully cooked ham
  • 1/2 cup dry bread crumbs
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese, divided
  • 1 egg, beaten
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper


  1. Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside.
  2. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
  3. Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through.

Nutrition Facts

2 each: 318 calories, 18g fat (10g saturated fat), 109mg cholesterol, 897mg sodium, 22g carbohydrate (6g sugars, 5g fiber), 19g protein.

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