Stuffed Summer Squash

Bushel basket of summer squash
work by Lisa Kling / Getty Images
Ratings (7)
  • 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
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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.

Ingredients

  • 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. Boil squash whole until just tender; about 6 minutes. Drain and carefully split the squash lengthwise. Using a spoon, scoop out pulp, taking care not to break the outer shells.

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

3. In a skillet over medium-high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry.

4. Stuff squash shells with the sausage mixture and sprinkle with Parmesan cheese; bake at 375° for 15 to 20 minutes, or until hot and browned.