Stuffed Summer Squash

Bushel basket of summer squash
work by Lisa Kling / Getty Images
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 6-8 Servings
Ratings (7)

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

What You'll Need

  • 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

How 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.

Nutritional Guidelines (per serving)
Calories 73
Total Fat 4 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 10 mg
Sodium 236 mg
Carbohydrates 7 g
Dietary Fiber 1 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)