How to Make Chef John's Stuffed Summer Squash - A Step-by-Step Guide

Summer squash is a versatile and tasty vegetable that can be used in a variety of dishes, from soups and stews to salads and sautés. One delicious way to enjoy summer squash is by stuffing it with a flavorful filling and baking it until tender. Chef John's Stuffed Summer Squash is a perfect recipe for showcasing the bright and fresh flavors of summer produce, while satisfying your hunger with a hearty and delicious meal.

This recipe is a great way to use up an abundance of summer squa...

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Ingredients

  • 2 teaspoons olive oil, divided
  • 4 ounces merguez sausage, casings removed
  • ½ cup diced red bell pepper
  • 2 ounces fresh goat cheese, crumbled
  • 5 small round summer squashes, halved
  • salt and pepper to taste
  • 1 tablespoon dry bread crumbs, or more as needed
  • 2 teaspoons olive oil

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 5

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
  • 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.
  • Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
  • 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.
  • Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.
  • Nutrition

    148 cal.

    • Total Fat: 11g
    • Saturated Fat: 4g
    • Cholesterol: 24mg
    • Sodium: 84mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 8g
    • Vitamin C: 40mg
    • Calcium: 59mg
    • Iron: 1mg
    • Potassium: 416mg