5 Summer Squash Recipes

We know Glenda Bailey told us she simply likes to have her cake AND eat it, but she was talking – quite literally – about cake. When it comes to summer recipes and sometimes keeping it on the lighter side, we like to cook things that still make the meal feel like an event; not a juice cleanse. In this case, that food is summer squash. Here are five recipes you can make from summer squash…

Spaghetti Squash Primavera

healthy spaghetti squash recipes

Ingredients:

1 Spaghetti Squash

1/4 cup Olive Oil

1 Red Bell Pepper, cut into thin strips

1 cup Carrots, cut in matchsticks

1/2 cup Peas

1 cup Broccoli Florets, stems removed and roughly chopped

2 tablespoons Onion, minced

1 tablespoon Garlic, minced

1 pint Grape Tomatoes, halved

1/2 teaspoon Red Pepper Flakes, or to taste

1 teaspoon Kosher Salt

1/4 fresh Basil, roughly chopped

1/4 cup Vegetable stock

Grated Parmesan, optional

Directions:

Preheat oven to 400 degrees Fahrenheit.

Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon. Brush with a small amount of olive oil. Place on a baking sheet and season with salt. Bake for 30-40 minutes. Smaller squash will roast more quickly so check after 25 minutes. The squash is done cooking when a fork can easily pierce the flesh. Using a fork, scrape into spaghetti like strands.

While the squash is roasting, bring a well salted pot of water to boil. Blanch the bell peppers, carrots, peas, and broccoli florets for 2 minutes. Rinse immediately under ice cold water. Reserve.

In a large skillet, heat olive oil over medium heat. Add onions and cook for 3 minutes. Add the garlic and cook for another 30 seconds to a minute.  Add the grape tomatoes and sauté for 2-3 minutes until the tomatoes are wilting and release juice. Season the mixture with salt and red pepper flakes. Add vegetable stock, basil, and reserved vegetables to the skillet. Sauté for 1-2 minutes to heat the cooled vegetables through. 

Divide the spaghetti squash evenly between serving bowls. Pour the sauce over the squash. Sprinkle with grated parmesan parmesan if desired.

Summer Squash Salad

zucchini salad

Ingredients:

1 large Zucchini

1 large Yellow Squash

1/4 cup Lemon Juice

2 tablespoons Olive Oil

1/2 teaspoon Kosher Salt

1/8 teaspoon ground Black Pepper

2 tablespoons fresh Mint, roughly chopped

1 tablespoon fresh Chives, minced

1/3 cup Feta, crumbled

1/4 Pumpkin Seeds, toasted

Directions:

Using a vegetable peeler, slice ribbons lengthwise down the zucchini and yellow squash. Place ribbons in a large bowl. Whisk together the lemon juice, olive oil, salt, black pepper, mint and chives. Toss the dressing with the squash ribbons. Top with crumbled feta and toasted pumpkin seeds.

Summer Squash Pizza

healthy summer squash recipes

Ingredients:

1 Pizza Crust or Cauliflower Pizza Crust (recipe below)

1/4 cup Olive Oil

4 Garlic cloves, smashed

1 sprig fresh Rosemary + 1 teaspoon fresh Rosemary, chopped

1/4 cup Zucchini Ribbons (Using a vegetable peeler, cut ribbons down the length of the zucchini)

1/4 cup Yellow Squash Ribbons (Using a vegetable peeler, cut ribbons down the length of the zucchini)

1/4 cup Cherry Tomatoes, sliced

1/3 cup Grated Parmesan

1/4 cup Goat Cheese

Directions:

Preheat oven to 425 degrees Fahrenheit.

In a small sauce pan, combine olive oil, smashed garlic, and rosemary sprig. Heat on a high heat until garlic becomes fragrant. Turn off the heat and let stand for 10-15 minutes.

Place the crust on a greased baking sheet. Brush with the infused olive oil. Season with salt and pepper. Sprinkle 1/2 the parmesan cheese evenly over the crust. Evenly divide the squash ribbons over the crust.  Top with chopped rosemary and tomato slices. Sprinkle with remaining parmesan cheese and goat cheese.

Bake for 7-10 minutes.

*Cauliflower Pizza Crust:

Ingredients:

1 cup Cauliflower, roughly chopped, no stem

1/2 cup Ground Almonds

1/3 cup Buckwheat Flour

1/2 tsp Sea Salt

1/2 tsp Black Pepper

1/4 tsp Baking Soda

1 egg white, lightly beaten

Directions:

Preheat oven to 375 degrees Fahrenheit.

Place cauliflower in a food processor so that it becomes small rice size pieces. In a bowl mix together dry ingredients for the crust. Stir in the cauliflower and egg white so that the dough forms a sticky ball. Press into a parchment lined baking sheet so that the crust is roughly 1/8″ thick. Bake for 15 minutes. Flip crust and continue baking until golden brown, about 5 minutes.

*Recipe adapted from Jasmine and Melissa Hemsley’s Flower Power Pizza

Spaghetti Squash Pasta with Ground Turkey Sauce

healthy spaghetti squash recipes

Ingredients:

1 Spaghetti Squash

1 tablespoon Olive Oil

1 White Onion, small dice

3 cloves Garlic, minced

1 pound lean Ground Turkey

2 teaspoons Kosher Salt

1 teaspoon dried Oregano

1/2 teaspoon Ground Black Pepper

1/2 teaspoon Red Pepper Flakes

1 can (28 ounces) Crushed Plum Tomatoes

1/2 cup Basil Pesto

Fresh Basil, optional, for garnish

Grated Parmesan, optional, for garnish

Directions:

Preheat oven to 400 degrees Fahrenheit. 

Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon. Brush with a small amount of olive oil. Place on a baking sheet and season with salt.Bake for 30-40 minutes. Smaller squash will roast more quickly so check after 25 minutes. The squash is done cooking when a fork can easily pierce the flesh. Using a fork, scrape into spaghetti like strands.

In a large skillet, heat olive oil over medium heat. Add onions, sauté for 2-3 minutes until just starting to soften. Add minced garlic, sauté for 1 minute. Add the ground turkey. Season with oregano, salt, black pepper, and red pepper flakes. Brown the turkey, stirring to break it up.

Add the crushed tomatoes and basil pesto. Stir well to fully mix. Reduce heat and let simmer for 10 minutes.

Serve turkey ragu over the spaghetti squash. Garnish with roughly chopped fresh basil and grated parmesan if desired.

Summer Squash Gratin

healthy summer squash recipes

Ingredients:

1 tablespoon Coconut Oil

1/2 White Onion, small dice

1 Zucchini, sliced 1/4” thick

1 Yellow Squash, sliced 1/4” thick

1/2 cup Almond Milk

2 teaspoons Kosher Salt

1/2 teaspoon ground Black Pepper

1/4 teaspoon Nutmeg

1/4 cup Gruyere Cheese, grated

1 teaspoon Rosemary

2 teaspoons fresh Thyme leaves

1/4 cup Panko Bread Crumbs

1 teaspoon Coconut Oil

Directions:

Preheat oven to 375 degrees Fahrenheit.

In a skillet, heat coconut oil over medium heat. Add onion and sauté until soft, about 5 minutes. Add zucchini and yellow squash slices. Sauté for 1 minute. Add almond milk, salt, ground black pepper, and nutmeg. Simmer for 5 minutes until almond milk has thickened. In a separate bowl, stir together gruyere, thyme, rosemary, and breadcrumbs.

Pour into a gratin dish, alternating zucchini and yellow squash if desired. Sprinkle bread crumb mixture on top of the dish. Drizzle with 1 teaspoon melted coconut oil.

Bake for 20 minutes, the top should be golden brown and center bubbly.

Photographed by Alli Shepherd.