Chef John's Stuffed Summer Squash

Chef John's Stuffed Summer Squash

18
Chef John 22136

"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

55 m servings 148 cals
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Original recipe yields 5 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • I used round summer squash here, but this recipe will work with any small summer squash.

Reviews

18
  1. 24 Ratings

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Most helpful positive review

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 an...

Most helpful critical review

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.

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 an...

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 origina...

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 a...

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. Ama...

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

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.

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 go...

Used beer bruats because I couldn't find the other squash. Only used 3 squash. Surprisingly good for the adults.