Merguez sausage adds a spicy kick, but you can substitute Italian sausage or even chorizo for a different flavor profile. Don't overcrowd the baking sheet. If necessary, use two baking sheets to ensure even cooking. A sprinkle of fresh herbs like parsley or thyme after baking adds a fresh, aromatic touch.
Chef John's Stuffed Summer Squash
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING5 People
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VIEWS115
This recipe celebrates the often-underestimated potential of summer squash. By hollowing out these vibrant globes and filling them with a savory blend of spiced sausage, creamy goat cheese, and a hint of sweetness from red bell peppers, we transform a simple vegetable into a delightful and satisfying dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol24 mg
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Fiber2 g
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Protein8 g
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Saturated Fat4 g
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Sodium84 mg
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Sugar4 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat 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. (5 minutes)
02
StepHeat 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. Drain off any fat. (7-8 minutes)
03
StepStir goat cheese and sausage mixture in a bowl until well combined. Set aside. (2 minutes)
04
StepHollow 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. (15 minutes)
05
StepBake in the preheated oven until filling is golden and squash is tender. (30 minutes)
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RECIPE REVIEWS
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Luna Wyman
Jun 30, 2025What can I use instead of breadcrumbs?
Wilhelm Beier
May 1, 2025Absolutely! You can assemble the stuffed squashes ahead of time and bake them just before serving. Store them in the refrigerator, covered, for up to 24 hours.
Glen Hudson
Apr 13, 2025These stuffed squashes are perfect for a summer BBQ. They're always a crowd-pleaser!
Savion Okeefe
Feb 17, 2025This is a great way to use up summer squash from the garden!
Rosie Herman
Nov 30, 2024The goat cheese adds such a lovely tanginess to the dish. I wouldn't skip it!
Adela Reichert
Nov 20, 2024I like to add a pinch of red pepper flakes to the sausage mixture for a little heat.
Connie Nikolaus
Oct 31, 2024This recipe is so versatile! I've used Italian sausage instead of merguez, and it's just as delicious.
Carlo Jast
Oct 22, 2024Can I prepare these ahead of time?
Polly Sanford
Jun 22, 2024Make sure not to overcook the squash, or it will become mushy.
Roderick Kris
Jun 9, 2024I added a sprinkle of Parmesan cheese on top of the breadcrumbs for extra flavor and a golden crust.