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Stuffed Baked Squash

Stuffed Baked Squash

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Bob Evans(R)

Bob Evans®

Summer squash are stuffed with a savory mixture of sausage and stuffing then baked until the squash is tender and the stuffing is nicely browned.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 F.
  2. In large skillet over medium heat, crumble and cook sausage until brown. Add onion and celery and cook until tender. Meanwhile, cut squash in half lengthwise and scoop out seeds, leaving 1/4 shell. Place in large baking dish and sprinkle with salt and pepper.
  3. When sausage is done, remove from heat and stir in stuffing and water. Stuff each squash half with some of the sausage mixture. Cover pan and bake 20 minutes. Uncover and bake and additional 10 to 20 minutes or until squash is tender and stuffing is browned.
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Reviews

KathieT
8

KathieT

7/6/2011

Wonderful dish! I used pico de gallo and it was very good! Great grilled as well...just messier

stephanlukac
6

stephanlukac

9/5/2011

Great recipe for big Fall Squash. We changed it around a bit by using puffed rice cakes instead of stuffing mix and added some mushrooms and Montreal Chicken Spice. It gave it a great spicy flavor but with depth thanks to the mushroom and rice cakes. Definetly on our list of favorites!

CookinBug
6

CookinBug

8/17/2011

Good! I couldn't help but feeling something was missing - it just seemed a little dry and boring. Good flavors, just not very exciting. I added a little shredded cheddar before serving, more for a pop of color than anything. Thanks :)

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