Summer Squash Stuffed with Teriyaki Pork


Preparation info

  • Difficulty


  • Serves


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Every year it’s the same: We can’t ever keep up with our patch of summer squash. They grow like weeds, and it feels like they’ve gotten twelve inches larger in forty-eight hours. We’ve even had fun games on our blog to see if anyone can guess the weight of our largest zucchini. So far, we’ve topped twenty-five pounds for a single squash. The summer squash in our garden seem to have minds of their own. To keep up with them, we’ve tried many different variations of stuffed squash, but the most popular version is stuffing them with pork mixed with homemade teriyaki sauce.


  • 3 to 4 medium summer squash or zucchini
  • 1 tablespoon vegetable oil, plus more for brushing
  • ½ small onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ pound (225g) ground pork
  • 1 teaspoon fish sauce or soy sauce
  • 2 tablespoons Homemade Teriyaki Sauce
  • ¼ cup (25g) bread crumbs



  1. Preheat oven to 350°F (175°C).
  2. Cut the squash in half lengthwise. Using a small spoon, scoop out the center seeds and scrape out enough space for the pork filling.
  3. In a large pan, heat the oil over medium heat. Add the onion, garlic, and ginger, and cook until the onion is crisp but not burnt. Turn off the heat and allow the mixture to cool.
  4. Add the parsley and ground pork to the pan with the onion–garlic mixture. Add the fish sauce and the teriyaki sauce and stir to combine.
  5. Brush the outsides of the squash with oil. Dividing the pork mixture evenly, stuff it into the squash halves until they are full.
  6. Place the squash on a sheet pan and bake, covered with foil, for 15 minutes. Remove the foil, top the pork mixture with the bread crumbs, and bake, uncovered, for 15 minutes more, or until the pork is completely cooked.