Chef John's Stuffed Summer Squash

Chef John's Stuffed Summer Squash

Chef John 15828

"I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example."

Ingredients 55 m {{adjustedServings}} servings 148 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
  2. Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
  3. Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
  4. Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
  5. Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.
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  • Cook's Note:
  • I used round summer squash here, but this recipe will work with any small summer squash.
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Reviews 17

  1. 23 Ratings


It's CSA time and I was looking for something interesting to do with too much summer squash. This was delicious! I couldn't find the spicy lamb sausage, so I improvised: I used ground lamb and spiced it with minced onion and garlic, cumin, paprika, and cayenne as well as salt and black pepper. This seemed easier than removing the casing from an already prepared sausage anyway. I considered skipping the cheese to cut down on the richness, but decided to use feta instead of the goat cheese. It really added an interesting dimension, so I am glad I didn't leave it out. Because I didn't have the small round squash pictured, I used a larger elongated "mediterranean" squash, and it took longer to bake. More like 40 minutes. Both my husband and I gave it 5 stars. I will definitely use this recipe again. Also, I felt badly about tossing the scooped out squash so I sauteed some onion and garlic along with the chopped up squash, added a half a seeded fresh tomato and stir fried the mixture with some cooked brown rice. It made the perfect side dish to accompany this meal.


Delicious and couldn't be easier. I used hot pork sausage, the kind that comes in the thick tubes, and garlic and herb bread crumbs. The red peppers add the most delightful kick!


If you're using yellow summer squash like in the picture, you'll need to make the following adjustments. I cooked three medium yellow squash, and I needed twice the amount of filling the original recipe calls for. Also, the squash needed to bake for about an hour. I put foil over it for second half of the baking time so the filling wouldn't burn. Like other reviewers, I used hot italian sausage. I also brushed olive oil over the squash and seasoned liberally with salt and pepper before adding the filling. Then I put a few pats of butter over the top of the bread crumbs. It came out very tasty!