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Italian Sausage Stuffed Summer Squash

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.

Baked squash on a plate

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:

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Italian Sausage Stuffed Summer Squash
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5 from 1 vote

Italian Sausage Stuffed Summer Squash

Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian Inspired
Keyword: Italian-sausage-stuffed-summer-squash
Servings: 4 sservings
Calories: 345kcal
Author: Melissa Sperka


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


  • 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 1/2 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.


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.


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
Tried this recipe?Mention @melissassk or tag #melissassk!




  1. Thanks Melissa, loved your recipie. I never get tired of trying different combinations of meats, cheeses, and spices with summer squash and zucchini. We grow and eat a whole lot of both so I’m always looking. I’m from Maryland and also catch our own crabs all summer and into late October. My most requested summer meal is a casserole we do with garden zucchini, onions, heirloom tomatoes, fresh crabmeat, and Italian cheeses.

    1. Hi John, your casserole featuring garden vegetables and Maryland crab has GOT to be a winner! I’m so happy you enjoyed this thanks so much.

  2. Hi: I’ve been making this dish for years and my husband loves it. I use italian sausage out of the casings, green peppers, chopped up and onions. I cover with shredded mozzerella and grated parmesan and then add a small can of italian canned sauce. Pop it in the oven for 1/2 hr. It’s like pasta in a vegetable!

  3. Do you think it would be good with chicken. My husband can’t eat sausage. I always looking for recipes that are low in carbs. This recipe looks so good. We love squash and zucchini. I’m making this tonight, thanks for sharing this one. You always post the best looking recipes. Thanks for sharing this.

  4. Looks wonderful. Going out to pick up some cheese. What do you use for the bread cubes? Cut up French bread?

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