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.
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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Helpful Kitchen Items:
Italian Sausage Stuffed Summer Squash
Servings: 4 sservings
Calories: 345kcal
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.
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
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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carolyn burkhalter
just picked my first summer squash of the season-I may try this recipe will use what I have on hand-turkey sausage(may grill a nice smokey flavor and use some peppers I have frozen-may actually just grill the whole thing-than for for this squash recipe
Bill
What is an italian cheese blend? Mozzarella, provolone, parmegiano reggiano, Locatelli Romano, Ricotta, anyone of the other thousand italian cheeses? In what proportions?
Everything else sounds great, I just never heard the term italian cheese blend? Maybe that's a southern thing?
Bill
Melissa
In this recipe I'm referring to a blend of shredded Italian cheese. While I'd love to attribute such a fantastic idea to the South it's quite National and you can find some sort of shredded Italian cheese marketed by Kraft, Sargento and beyond. Be creative, check the description on the packaging and choose a blend that includes your favorite Italian cheese flavors each manufacturer has their own twist. There's no wrong cheese in my book.
Melissa
Hi Erin, I'm delighted your family enjoyed this as much as mine. Thanks so much for taking the time to say so!
Anonymous
Such a wonderful recipe! Thanks so much for sharing!! I am a first time gardener and have been overrun with gorgeous summer squash. Found this gem and it was AMAZING!! Whole family favorite (even the 5 year old!!). Will be making again, for sure! Wish I could share a picture....such a lovely meal!
-Erin
DeeDee2012
Lunch has been served! These stuffed squash are just over the top wonderful! We will enjoy this recipe through out the summer as our squash comes in fresh from the garden. Absolutely LOVE this recipe!!
DeeDee2012
Melissa your recipes are just the best!! This dish will be served at lunch today! Can't wait! Thank you for sharing your wonderful recipes!
Hugs DeeDee969
Melissa
I'm so happy you enjoyed this squash, I consider that high praise from such an excellent cook. xoxo
Melissa
Dee Dee you are so sweet, thank you so much!
Melissa
Hi Robin, country sausage will work just fine in this recipe.
Anonymous
Do u have any others I use country sausage a lot but not what u have listed. Robin N Stokes NC
Melissa
Hi Lonna! Thanks so much I'm happy to share.
Lonna
Just made this today, and we loved it . Thanks for helping me use up my zucchini in the garden!!!
Melissa
I'm sorry, I'm not a Nutritionist, so, I won't be doing that with my recipes.
Anonymous
it would be nice if you could also post calories , etc, etc along with some of these delish dishes for those of us on strict diets. Thank you for sharing I so want to try this now
Melissa
Hi Donna, welcome! I hope you find dishes that you'll enjoy making ☺
Donna
JUSt found your blog and this looks amazing. Thanks for sharing:) d
Melissa
Thank you Didi, I've had this ready to post about 2 weeks ago, and when you posted your delectable squash with the potatoes in the filling...it reminded me and I had to post! I'm thinking we are on the same wave length! Foodie sisters all the way! xoxo
Didi
I see you have the same love for "stuffing" as I do!! Shall we attend meeting you think? 😉
This looks absolutely amazing, a definite winner, AS USUAL!!!
Melissa
Thanks SW, love ya! 🙂
sherri
i know i must be in heaven! your recipe has the angels singing to me. i ♥ you and this recipe. sw☺