Recipe by Chef John
"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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olive oil, divided
Merguez sausage, casing removed
diced red bell pepper
fresh goat cheese, crumbled
round summer squashes, halved
salt and pepper to taste
dry bread crumbs, or more as needed
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.
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. I ended up tossing out the stuffing, dicing up the cooked squash and serving it with a soy sauce glaze.
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!
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!
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.
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.
I made this today use a lenguisa sausage, and a creamy goat cheese. It's delicious. Very satisfying.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Stuffed Summer Squash
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 95
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