Italian Sausage Stuffed Summer Squash

Tender summer squash stuffed with savory Italian sausage, seasoned bread cubes, and melted cheese, then baked until golden and delicious.

Course Main Course, Side Dish

Cuisine American, Italian Inspired, Southern

Keyword Italian-sausage-stuffed-summer-squash

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 345kcal

Author Melissa Sperka

Preheat the oven to 350°F. Lightly spray a 13x9 baking dish with cooking spray.
Place squash halves skin side down in a large skillet. Add water until 1/2 inch up sides. Simmer over medium heat for about 7-8 minutes. Remove from the water set aside to cool, then remove the seeds using a spoon. Discard water, wipe skillet clean with a paper towel.
In the same skillet or a small skillet, saute the diced onion in a light drizzle of olive oil over medium- high heat for 2-3 minutes or just until translucent. Season with salt and black pepper.
Add the Italian sausage cooking until browned and no pink remains. Add garlic and spinach. Sauté just until the spinach begins to wilt then remove from the pan.
In the same pan melt 1 tablespoon of butter. Add the cubed bread and sauté for 1-2 minutes until golden brown. Sprinkle the Italian seasoning over the bread cubes while toasting.
Add the sausage mixture back to the skillet with the bread cubes. Mix together with 1 cup of shredded cheese and 2 tablespoons of grated Parmesan cheese. Set aside.
Arrange squash cut side up side by side in the baking dish. Season lightly with salt and black pepper to your taste.
Divide the sausage mixture evenly between the wells of the squash. Sprinkle tops with remaining shredded cheese.
Transfer dish to oven and bake for 30-35 minutes until the filling is golden brown and the squash is fork tender.
Sprinkle top of squash with chopped parsley, and serve.