Sausage and Rice Stuffed Summer Squash

Sausage and Rice Stuffed Summer Squash

6 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Recipe by  SamP

“This is a variation on stuffed acorn squash recipe on this site; I changed enough things that it's a recipe all its own! It passed muster with my husband who doesn't like anything and my son who doesn't eat anything, so it's a winner in my house. Very good with French bread! I recommend spicy or at least medium sausage.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut sides down into a baking dish, and pour in enough water to cover the bottom of the pan.
  2. Bake in the preheated oven until the squash is tender, about 30 minutes.
  3. While the squash is baking, bring 2 cups of water to a boil in a saucepan over medium heat, and stir in the margarine and the contents of the rice package. Reduce heat to a simmer, and cook until rice is tender, about 7 minutes. Set the prepared rice aside.
  4. Heat a large skillet over medium heat, and cook the sausage, mushrooms, coriander, and salt (if needed) until the sausage is browned, about 10 minutes. Drain excess grease. Mix the sausage mixture with the cooked rice mixture in a bowl, and lightly stir in the apple, pecans, and Cheddar cheese.
  5. Pour melted butter into a baking dish, and place the squash, hollow sides up, into the dish. Stuff the rice and sausage mixture into the squash, allowing the stuffing to mound up and overflow into the dish if necessary. Sprinkle the stuffed squash with Parmesan cheese.
  6. Return to oven, and bake until the stuffing is hot and the cheese topping has browned, about 30 more minutes.

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Reviews (6)

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Not that the recipe isn't good, but where i am from a summer squash is a small yellow crookneck squash. The photo for this appears to be a butternut squash.

Bonnie T

Bonnie T

Forgive me for my substitutions, but, my Rice Sides was not in my pantry anymore, so I made the rice from scratch (3c water/broth, 1 1/2c rice, 1c chopped celery, 1/2tsp pepper, 1/2tsp seasoning salt). My sausage was a tomato cheese sausage I removed from a casing, and sauteed with onions and the mushrooms called for. I didn't know what I was doing, bit I didn't drain the grease, I drained the extra water in the bottom of my squash baking dish, and barely left enough to cover the bottom when I added the butter (when baking the first 30min, had about 1/4" level). The rice made SO MUCH MORE than needed, so hopefully the pouch will be sufficient when you make this. I topped with mozzarella cheese, rather than adding into the rice mixture, and didn't add pecans (personal preference). I went back for more. So surprised at how delicious it is. And I was never a squash person growing up, and I went back for seconds.

Mama Bear

Mama Bear

Oh... My... Goodness. This recipe is simply amazing! It would work wonders with any kind of ground meat too!! Props to the creator!!

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Amount Per Serving (4 total)

  • Calories
  • 506 cal
  • 25%
  • Fat
  • 31.1 g
  • 48%
  • Carbs
  • 39 g
  • 13%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 1516 mg
  • 61%

Based on a 2,000 calorie diet



previous recipe:

Chef John's Stuffed Summer Squash


next recipe:

Stuffed Yellow Summer Squash