Chef John's Stuffed Summer Squash

Chef John's Stuffed Summer Squash

17
Chef John 19742

"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
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Original recipe yields 5 servings

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Nutrition

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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Directions

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  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.

Footnotes

  • 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

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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 an...

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 origina...