Chef John's Stuffed Summer Squash Recipe -
Chef John's Stuffed Summer Squash Recipe
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How to Make Stuffed Summer Squash
See how to make summer squash stuffed with sausage and goat cheese. See more
  • READY IN 55 mins

Chef John's Stuffed Summer Squash

Recipe by  

"I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
  2. Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
  3. Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
  4. Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
  5. Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.
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  • Cook's Note:
  • I used round summer squash here, but this recipe will work with any small summer squash.

Reviews More Reviews

Most Helpful Positive Review
Jul 08, 2012

It's CSA time and I was looking for something interesting to do with too much summer squash. This was delicious! I couldn't find the spicy lamb sausage, so I improvised: I used ground lamb and spiced it with minced onion and garlic, cumin, paprika, and cayenne as well as salt and black pepper. This seemed easier than removing the casing from an already prepared sausage anyway. I considered skipping the cheese to cut down on the richness, but decided to use feta instead of the goat cheese. It really added an interesting dimension, so I am glad I didn't leave it out. Because I didn't have the small round squash pictured, I used a larger elongated "mediterranean" squash, and it took longer to bake. More like 40 minutes. Both my husband and I gave it 5 stars. I will definitely use this recipe again. Also, I felt badly about tossing the scooped out squash so I sauteed some onion and garlic along with the chopped up squash, added a half a seeded fresh tomato and stir fried the mixture with some cooked brown rice. It made the perfect side dish to accompany this meal.

Most Helpful Critical Review
Apr 27, 2015

I didn't like it and everyone else said it was Ok. I don't think we care much for the spices in the sausage.


24 Ratings

Jun 29, 2012

Delicious and couldn't be easier. I used hot pork sausage, the kind that comes in the thick tubes, and garlic and herb bread crumbs. The red peppers add the most delightful kick!

Aug 19, 2012

If you're using yellow summer squash like in the picture, you'll need to make the following adjustments. I cooked three medium yellow squash, and I needed twice the amount of filling the original recipe calls for. Also, the squash needed to bake for about an hour. I put foil over it for second half of the baking time so the filling wouldn't burn. Like other reviewers, I used hot italian sausage. I also brushed olive oil over the squash and seasoned liberally with salt and pepper before adding the filling. Then I put a few pats of butter over the top of the bread crumbs. It came out very tasty!

Jul 20, 2012

I could not find merguez and didn't have time to make my own so I used hot italian sausage instead and this turned out incredible. I used zucchini from the garden because, well zucchini plants are ridiculously prodigious. I used 3 ounces of goat cheese because 2 was not enough and used panko on the top.

Jul 10, 2012

I also had a hard time finding the lamb sausage (San Antonio is dominated by one grocery chain and few finer food stores, sadly) so I used spicy Italian sausage with no other modifications. Amazing results! The video on this was very helpful, and I didn't expect goat cheese to pair so well with squash flavors/textures. As soon as I can get my hands on some merguez, I will definitely re-review.

Jul 17, 2012

I made this today use a lenguisa sausage, and a creamy goat cheese. It's delicious. Very satisfying.

Aug 16, 2012

The recipe came out great - I couldn't find the type of sausage referred to in the recipe, so I used just a sweet Italian. I think it would be even better with the Merguez, but it was pretty good as is. The video was EXTREMELY helpful as well when it came to preparing the squash - thanks!!! Edited to add: It was MUCH better reheated the second day - the flavors melded better. Also, I doubled the filling.


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 6.1 g
  • 2%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 84 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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