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Enter Your Summer Squash Recipes

Celebrate summer squash with a chance to win a $100 gift card for your best recipe! It’s week four of our collaborative 8-Week Recipe Contest with food52, an online community for home cooks. If you have a great recipe starring fresh summer squash, go to the food52 contest page to submit your recipe for a chance to win a $100 gift card from Whole Foods Market. All recipe submissions must meet Whole Foods Market’s Quality Standards, which means that they must be free of hydrogenated fats, artificial colors, flavors, preservatives or sweeteners. To enter, go to the food52 contest page, create a log-in account, and then follow their instructions for entering. (While we love seeing your recipes, entering one in the comments section of this blog post will not get you entered into the contest.) Food52 is accepting summer squash recipes starting today, June 28th and ending on July 2nd, so make sure to get your recipe in quickly. Winners of the eight weekly contests will be eligible to win a grand prize of a $1,000 Whole Foods Market gift card! Want to get a head start on the remaining contests? Here’s what is coming up next:
  • July 5                      Basil
  • July 12                    Swordfish
  • July 19                    Ground beef burgers
  • July 26                    Heirloom tomatoes
Good luck!

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Helen Glazier says …

This is my entry for the summer squash contestcontest. “Q Them Up” Summer Squash 8 servings 4 Eight Ball summer squash, 4” 1 T. extra-virgin olive oil ½ cup chopped shallots 1 ¼ cups chicken or vegetable broth ½ cup red quinoa 1 ear of corn, cut off the cob ½ t. ground cumin ¼ t. red pepper flakes 1 cup kale, coarsely chopped 1 ½ cups grated pepper jack cheese, divided -Cut squash in half; scoop pulp, leaving 3/8” shell; parboil shells in salted water for 2 minutes; remove & drain. -Heat olive oil to medium-high in a medium skillet; sauté shallots & chopped squash pulp for 3-4 minutes until softened. Remove from heat. -In a medium saucepan, combined broth, quinoa, corn, cumin, red pepper flakes and kale; bring to a boil; reduce to a simmer, cover and cook 10 to 15 minutes until all broth is absorbed. Remove from heat & add squash pulp/shallot mixture, along with 1 cup grated cheese. -Fill the squash halves with the filling & place in a greased baking dish. Sprinkle tops with remaining cheese. -Bake in a preheated 350 degree oven for 15-20 minutes & serve.