Stuffed Summer Squash

Bushel basket of summer squash
work by Lisa Kling / Getty Images
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 6-8 Servings
Nutritional Guidelines (per serving)
73 Calories
4g Fat
7g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6-8 Servings
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.)

This sausage stuffed summer squash is topped with a little Parmesan cheese.


  • 4 medium yellow squash
  • 4 ounces fresh sausage
  • 1 medium onion, chopped
  • Salt and 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, bread crumbs, 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.