“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.” - by Bob Evans®
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Preheat oven to 350 F.
- 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.
- 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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 237 cal
- 12%
- Fat
- 13 g
- 20%
- Carbs
- 18.5 g
- 6%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Wonderful dish! I used pico de gallo and it was very good! Great grilled as well...just messier..." See more"
stephanlukac
"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 b..." See moreut with depth thanks to the mushroom and rice cakes. Definetly on our list of favorites!"
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