This Italian Sausage Stuffed Summer Squash makes a spectacular side dish or main dish entrée. In this recipe fresh summer squash is stuffed with an Italian sausage and an Italian blend of cheese and mixed with seasoned bread cubes. The stuffed halves are then baked until tender and golden. Italian Sausage Stuffed Summer Squash is one more way to enjoy summer farm fresh flavors.

Easy Italian Sausage Stuffed Summer Squash Recipe

I’ve had a really fun time this year cooking and using fresh from the garden Summer squash. While I use yellow squash for this recipe, you could do the very same thing with fresh zucchini. I love them both so regardless, it’s a win. The sausage filling elevates a simple vegetable and it’s a super side dish to serve company as well as for our family meals. It’s an impressive dish, with a really nice presentation.

Baked stuffed squash with step by step images of how to prepare

How to Make the Best Italian Sausage Stuffed Summer Squash Recipe

Admittedly, my family isn’t much on meatless meals. So, when I’m serving vegetarian friends and family this often becomes the compromise. Especially if the entrée is a big pasta dish, my carnivores get to have meat as a side dish. Therefore, it becomes a terrific way to keep both meat lovers and non meat eaters satisfied.

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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