Italian Sausage Stuffed Summer Squash
Turns out stuffed summer squash is my favorite way to eat this abundant garden vegetable. Italian sausage stuffed summer squash is super easy to make and is hearty enough to serve for dinner.
In the recipe card I suggest a moderately sized (5 to 6 inches long) summer squash. But summer squash comes in all shapes and sizes, so don’t worry about finding the right sized summer squash.
If you end up with a summer squash the size of baseball bat don’t worry about it just use all of the filling for the one enormous vegetable.
Ingredients
- 4 squash halves
- 1 diced onion
- 1 red bell pepper diced
- 4 cloves garlic crushed
- 2 tablespoon olive oil
- ½ teaspoon fresh ground black pepper
- 1 egg
- 2 links of Italian sausage hot or sweet
- ½ cup panko bread crumbs
- ½ Cup parmesan cheese
- ½ Cup shredding cheese Mexican mix or low monster mozzarella
- 1 teaspoon oregano
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon kosher salt
- garnish with fresh basil or fresh parsley
Instructions
- Start by cooking the sausage in a nonstick frying pan. Sauté on medium heat until they are lightly browned about 6 to 7 minutes. Remove the sausage from the frying pan and place on a paper towel lined plate.2 links of Italian sausage, 2 tablespoon olive oil
- Preheat the oven to 350.
- Sauté the finely chopped onions, crushed garlic and diced bell pepper in the drippings from the sausage. Cook until the onions are translucent and the peppers have softened about 5 to 6 minutes.1 diced onion, 4 cloves garlic crushed, 1 red bell pepper diced
- Next, add the oregano, cumin, and red pepper flakes to the pan and mix thoroughly with the onions and peppers. Sauté for two minutes to bring out the flavors of the spices.1 teaspoon oregano, ½ teaspoon cumin, ¼ teaspoon red pepper flakes
- Place the sausage, peppers and onions mixture into a medium size bowl. Mix in the breadcrumbs, shredded cheese, pepper, salt, parmesan cheese and egg and set the mixture aside.½ teaspoon fresh ground black pepper, 1 egg, ½ cup panko bread crumbs, ½ Cup parmesan cheese, ½ Cup shredding cheese, ¼ teaspoon fresh ground pepper, ¼ teaspoon kosher salt
- Line a cookie sheet with tinfoil or parchment paper for easier cleanup.
- Cut the squash down the middle lengthwise. Using a spoon to scoop out the seedy interior of the squash and discard. Place the squash cut side up on the cookie sheet.4 squash halves
- Scoop the sausage mixture in to the wells of the squash.
- Bake for approximately 40 to 60 minutes. It depends on the size of the squash. Garnish with fresh basil or parsley.garnish with fresh basil or fresh parsley
Notes
You want to use both a Parmesan cheese and some kind of shredded cheese. I usually have both a nice brick of Parmesan Reggiano and the cheap crumbled cheese in the refrigerator. For this recipe I find that the crumbled pram works just fine to add that salty nutty flavor, so I save the nice parm for other dishes.
I have used both shredded low moisture mozzarella and cheddar Colby Jack (“Mexican cheese mix”) shredded cheese. They’re both good and I actually like them Mexican cheese mix the best, but don’t be afraid to experiment and just use what’s in your house.
Nutrition
Calories: 756kcalCarbohydrates: 100gProtein: 26gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 103mgSodium: 949mgPotassium: 2967mgFiber: 17gSugar: 20gVitamin A: 80960IUVitamin C: 200mgCalcium: 635mgIron: 7mg
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