Here’s a recipe for the yellow Summer Squash - it’s stuffed with a sour cream/spinach mixture:
Summer Squash with Spinach Filling
For the Squash:
Boil 2 large or 4 medium, whole Summer Squash until they can be easily pierced by a knife tip, but are still firm. Allow to cool slightly, and then split them lengthwise, and remove the seeds with a spoon. Set Aside.
Spinach Filling for Summer Squash
1 large bunch spinach, using leaves and tender stems, coarsely chopped (I like baby spinach, about 3/4 lb.) Steam the spinach in the microwave for about a minute.
Cool and drain briefly, and then squeeze dry (a potato ricer is perfect for squeezing water out of steamed spinach) and set aside.
4 T butter
1/4 cup finely chopped onion
1/2 cup sour cream
1 tsp. red wine vinegar
Salt
Melt the butter in a saute pan over medium heat. Add the onion and stir until wilted, about 3 minutes.
Add the spinach, sour cream and vinegar, and salt to taste. Stir to blend.
Spoon the spinach mixture into the hollows of the squash halves. Place in an oven proof tray and bake at about 350 degrees until heated through and the squash tender.
Filling can be made ahead and kept in the refrigerator overnight.
(I’ve also seen similar recipes that add some cheese to the spinach mixture; I think Parmesan would be great.)
Just had a nice beef stew with squash zucchini and carrots