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Chef John's Stuffed Summer Squash

Rated as 4.63 out of 5 Stars

"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."
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55 m servings 148
Original recipe yields 5 servings


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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.


  • Cook's Note:
  • I used round summer squash here, but this recipe will work with any small summer squash.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 148 calories; 10.6 6.1 8.1 24 84 Full nutrition

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Read all reviews 27
  1. 35 Ratings

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Most helpful positive review

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...

Most helpful critical review

I didn't like it and everyone else said it was Ok. I don't think we care much for the spices in the sausage.

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Least positive

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...

I also had a hard time finding the lamb sausage (San Antonio is dominated by one grocery chain and few finer food stores, sadly) so I used spicy Italian sausage with no other modifications. Ama...

I could not find merguez and didn't have time to make my own so I used hot italian sausage instead and this turned out incredible. I used zucchini from the garden because, well zucchini plants a...

I used zucchini and Italian sausage..... Fantastic! I also followed another reviewers recommendation and sautéed the scooped-out zucchini along with onion, garlic, green tomato, and brown rice.....

The recipe came out great - I couldn't find the type of sausage referred to in the recipe, so I used just a sweet Italian. I think it would be even better with the Merguez, but it was pretty go...

I made this today use a lenguisa sausage, and a creamy goat cheese. It's delicious. Very satisfying.

Delicious! I made it with both yellow squash and zucchini. It was great with both. Goat cheese and sausage and red pepper was great combo.