Italian Sausage Stuffed Summer Squash

Easy Italian Sausage Stuffed Summer Squash Recipe

 

How to Make the Best Italian Sausage Stuffed Summer Squash Recipe

• Ingredients you'll need to make homemade Italian Sausage Stuffed Squash: Two large yellow squash, diced onion, Italian sausage, olive oil, minced garlic, fresh baby spinach, butter, dry Italian seasoning, cubed bread, grated Parmesan, shredded Italian blend of cheese (mozzarella, provolone or asiago) or mozzarella cheese and chopped fresh parsley for garnishing.
• Kitchen gadgets you'll need: A large skillet, a sharp knife and chopping board, measuring cups and spoons, a 13 x 9 inch baking dish, cheese grater, a large spoon for stirring everything together. The skillet can double as a mixing bowl or you can dump everything into a separate mixing bowl to stir it together.
• What is an Italian blend of cheese? You can often find a variety of pre-shredded cheese that may include provolone, mozzarella and Parmesan. You can also grate your own cheese and use only mozzarella or only provolone or asiago cheese in the same amount. Choose a cheese that you already enjoy and you'll be good to go.
• Use a sharp knife to cut a sliver from the underside of the squash halves to stabilize them. This should help them remain upright while baking.
• The squash halves for this recipe can also be steamed, if that's your preference. Place them into the basket of a steamer over simmering water and cook until the tip of a knife inserted into the thickest portion glides in easily. No worries if you don't have a steamer, you can simmer them in shallow water per the recipe directions, too.
• Keep an eye on it and cook it  just until fork tender so, you'll be able to remove the seeds easily, and blot dry before stuffing.
• Store leftover Italian Sausage Stuffed Summer Squash for up to 3 days chilled in the refrigerator. Reheat in single servings in the microwave.

More Southern Style Squash Recipes to Make

Squash and zucchini can be found on our menu year round. More squash recipes you may like to try:

• These old fashioned Squash Croquettes pan fried until crisp and golden.
• Homestyle Squash Casserole is a delicious side dish during the holidays, too.
• Baked Squash Parmesan can be served as a side or a main dish.
• These homemade Squash Fritters come with an optional spicy Sriracha sauce for dipping.
• If you'd like a lighter variation try this Roasted Summer Squash with Pesto and Parmesan from Kalyn's Kitchen.

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Helpful Kitchen Items: 

• Large Cutting Board
• Stainless Steel Steamer
• Large Skillet
• Chefs Knife

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Italian Sausage Stuffed Summer Squash

Prep Time20 mins

Cook Time35 mins

Total Time55 mins

Course: Main Course, Side Dish

Cuisine: American, Italian Inspired

Keyword: Italian-sausage-stuffed-summer-squash

Servings: 4 sservings

Calories: 345kcal

Author: Melissa Sperka

Ingredients

• 2 large yellow squash halved
• ½ cup onion finely diced
• olive oil
• salt & black pepper to taste
• 4 oz sweet or spicy Italian sausage
• 1 teaspoon minced garlic
• 1 ½ cups baby spinach leaves
• 1 tablespoon butter
• 1 cup fresh bread cubes
• 2 tablespoon grated Parmesan cheese
• ½ teaspoon Italian seasoning
• 1 ½ cups shredded blend of Italian cheese divided
• chopped fresh parsley [optional]

Instructions

• Preheat the oven to 350°F. Lightly spray a 13 x 9 baking dish with cooking spray.
• Place squash halves skin side down in a large skillet. Add water until ½ inch up sides. Simmer for about 7-8 minutes. Remove from the water set aside to cool.
• In a small skillet, saute the diced onion in a light drizzle of olive oil over medium high heat until translucent. Season with salt and black pepper to taste.
• Add the Italian sausage cooking until brown. Add, garlic and spinach. Sauté just until the spinach begins to wilt then remove from the heat.
• In the same pan, melt 1 tablespoon of butter. Add the cubed bread and sauté for 1-2 minutes until golden. Sprinkle the Italian seasoning over the bread cubes while toasting.
• Add the bread cubes, spinach and sausage mixture to a mixing bowl. Mix together with 1 cup of shredded cheese and 2 tablespoons of grated Parmesan cheese. Set aside.
• Use a teaspoon to remove the seeds from the steamed squash. Place side by side in the baking dish. Season with salt and pepper to your taste. You can drizzle them with melted butter, if you like for added flavor.
• Divide the sausage filling evenly between squash halves. Sprinkle tops with remaining cheese.
• Bake for 30-35 minutes until the filling is golden and the squash is fork tender and cooked through.
• Sprinkle with chopped parsley, if desired. Serve immediately.

Notes

a) Use a sharp knife to cut a flat piece from the backside of the squash to stabilize it. This will prevent the squash from rolling and it will remain upright while cooking.
b) Choose a blend of shredded cheese that you enjoy. Pre-shredded Italian cheese comes in several varieties or you can use all mozzarella or provolone cheese in the same amount.

Nutrition

Serving: 1serving | Calories: 345kcal | Carbohydrates: 17g | Protein: 20g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 436mg | Potassium: 622mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1492IU | Vitamin C: 33mg | Calcium: 182mg | Iron: 2mg

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