Chef John's Stuffed Summer Squash

4.6
(37)

I always smile when I hear chefs say: "You should never cover up or overpower the natural flavors of the main ingredient." Sometimes I think you should — and this stuffed summer squash recipe is a perfect example. I used round summer squash here, but this recipe will work with any small summer squash, green or yellow.

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Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
5

Ingredients

  • 2 teaspoons olive oil, divided

  • 4 ounces merguez sausage, casings removed

  • ½ cup diced red bell pepper

  • 2 ounces fresh goat cheese, crumbled

  • 5 small round summer squashes, halved

  • salt and pepper to taste

  • 1 tablespoon dry bread crumbs, or more as needed

  • 2 teaspoons olive oil

Directions

  1. Preheat the 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.

Nutrition Facts (per serving)

148 Calories
11g Fat
6g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 148
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 21%
Cholesterol 24mg 8%
Sodium 84mg 4%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 8g
Vitamin C 40mg 200%
Calcium 59mg 5%
Iron 1mg 6%
Potassium 416mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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