Stuffed Summer Squash

Bushel basket of summer squash
work by Lisa Kling / Getty Images
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
73 Calories
4g Fat
7g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 73
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 10mg 3%
Sodium 236mg 10%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Protein 4g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Delicious and easy stuffed yellow squash filled with sausage, onion, and sprinkled with Parmesan cheese. The perfect dish to use up the abundance of summer squash from your garden. 

The squash is boiled, then split lengthwise and stuffed for a delectable and tasty meal. It can be eaten alone or grouped with some sliced tomatoes or a garden salad for dinner.

Ingredients

  • 4 medium yellow squash
  • 4 ounces fresh sausage
  • 1 medium onion (chopped)
  • Salt (to taste)
  • Pepper (to taste)
  • 2 slices fresh bread (crumbled)
  • Seasoned salt (to taste)
  • 2 to 3 tablespoons Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Boil squash whole until just tender; about 6 minutes.

  3. Drain and carefully split the squash lengthwise.

  4. Using a spoon, scoop out pulp, taking care not to break the outer shells.

  5. Set pulp aside. Place squash shells in a baking dish.

  6. In a skillet over medium-high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat.

  7. Add squash pulp, breadcrumbs, and seasoned salt. Add a little water if the mixture is too dry.

  8. Stuff squash shells with the sausage mixture and sprinkle with Parmesan cheese.

  9. Bake at 375 F for 15 to 20 minutes or until hot and browned.