From Garden to Table: A Simple Summer Meal with Straightneck Squash

Having spent the last three weeks battling Lyme disease (after being wrongly diagnosed as viral meningitis,) let’s just say the weeds in my garden had a bit of a field day. Yesterday, finally feeling more like myself, I decided it was time to get outside and see what was happening out there — even if I was mostly just planning to pull weeds and tidy up. But as often happens, what started as a chore quickly turned into a small celebration of summer’s abundance.

(3-weeks of weeds + Hubs taking a break from digging out a wildlife pond ;)

Among the leafy rows, I found three beautiful straightneck yellow squash, ripe and ready. Nearby, my dinosaur kale was thriving, so I gathered a generous bunch. There were a couple of yellow cherry tomatoes ready to pick, along with a couple that had fallen after staking and tying up all of the new growth.

It wasn’t a huge haul by any means, but honestly, that’s what I loved about it. Three cheerful yellow squash, a handful of kale, a scoop of cherry tomatoes — just enough to dream up a fresh, sun-soaked lunch for me and the Hubs. No need to overthink it; sometimes the garden decides the menu for you.

After a bit of searching, I landed on Baked Stuffed Yellow Squash Boats. They were simple yet felt special — the perfect way to honor these garden treasures. I kept it simple, letting the garden flavors shine. I sliced my straightneck squash in half lengthwise and scooped out the centers, then sautéed the chopped squash pulp with onions and garlic until tender. Off the heat, I stirred in breadcrumbs, Parmesan, an egg, fresh basil and oregano from the herb garden, salt, and pepper, then generously filled each hollowed-out squash. A drizzle of olive oil over the top, a little more Parmesan for good measure, and into the oven they went until golden brown.

Served alongside a small salad of cherry toms and kale, lightly dressed with olive oil and lemon, it was a meal that tasted like sunshine. Even better was knowing that nearly everything on our plates came from right outside our door.

A few tips for growing and harvesting straightneck squash

🌼 Pick often. Harvest when squash are about 6–8 inches long for the best texture and flavor — and to keep the plant producing.

✂️ Use a sharp blade. Cutting squash cleanly from the stem prevents plant damage and bruising.

🪲 Keep an eye out. Check under leaves for squash bug eggs and vine borers — early detection can save your crop.

🌱 Feed the soil. Compost and mulch go a long way in keeping squash plants happy, healthy, and hydrated.

Why seasonal eating matters to me

Every time I create a meal from what I’ve just picked, it feels like a quiet act of gratitude — for the earth, for the work of my hands, and for the miracle of a tiny seed growing into something that can nourish my family. Eating seasonally slows me down, reconnects me to the rhythms of nature, and makes even the simplest meal feel like a gift.

I’d love to hear from you

What’s growing in your garden right now, or what seasonal ingredient are you most excited to cook with? Share in the comments — I’m always looking for fresh inspiration! 🌿