Stuffed Summer Squash
directions
- Rinse squash. Cut in half lengthwise to make 8 halves.
- Carefully using a knife and spoon cut and scrape out seeds and some of the squash in the middle of each half creating a shell. (Don’t toss out the squash you just scooped out…put in a freezer bag, pop in the freezer and use later for a squash soup)
- Arrange scooped out squash halves in a 9 x 13 inch baking pan.
- Add bread slices to a processor and pulse to make breadcrumbs. (If you do not have a food processor just tear up into fine pieces with your fingers or use packaged breadcrumbs)
- Put breadcrumbs, dried thyme, salt & pepper in a mixing bowl. Set aside.
- In a skillet brown sausage over medium heat until there is no pink and sausage is slightly browned. As sausage cooks, break up with a wooden spoon into crumbles.
- Add garlic & onion to skillet. Cook for a few minutes more. Scrape mixture into mixing bowl with the breadcrumbs. Toss together well.
- Add shredded cheese to bowl and stir to blend.
- Pour in stock (or water) and combine all ingredients.
- Stuff all squash halves with sausage mixture.
- Sprinkle tops of squash with chopped pecans and additional shredded cheese if desired.
- Bake in a 375 degree oven for 20 minutes or until hot. Or cover and refrigerate until ready to bake for later if making ahead of time.
4
servings
15 min
prep time
20 mins
cook time
ingredients
1 lb Swaggerty’s Farm Mild Roll Sausage
4 Summer squash – yellow crookneck, zucchini
2 slices of dry whole grain sandwich bread
1 tbsp dried thyme
1 tsp black pepper & ½ tsp salt
½ cup chopped red onion
2 garlic cloves finely chopped (or 1 tsp garlic powder)
4 ounces white cheddar cheese (or any of your favorite cheeses)
½ cup chicken broth (or water)
¼ cup chopped pecans
Optional: extra cheese to sprinkle over stuffed squash before you bake
Level of complexity
Easy to intermediate
Ingredients
10
Special kitchen tools
n/a
Pairs well with
Crispy greens, sliced tomatoes, cucumbers with a splash of vinegar, light chilled white wine, iced tea
to serve
n/a
