Prepare to revolutionize your summer dinner routine with a mouthwatering dish that turns ordinary summer squash into a culinary masterpiece! This Italian Sausage Stuffed Summer Squash is not just a recipe – it's a flavor-packed journey that combines the rustic charm of fresh summer squash with the bold, hearty taste of Italian sausage. Whether you're looking to impress dinner guests or simply want to elevate your weeknight meal game, this recipe promises to be your new go-to comfort food that's both impressive and incredibly delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 medium summer squashes
- 1 pound Italian sausage
- 1 cup marinara sauce
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Wash the summer squashes thoroughly. Cut each squash lengthwise in half, creating two boat-like halves.
- Using a spoon, carefully scoop out the inner flesh of the squash, leaving a 1/4-inch thick shell. Chop the removed squash flesh and set aside.
- In a large skillet, heat olive oil over medium-high heat. Remove Italian sausage from its casing and crumble into the skillet.
- Cook the sausage, breaking it into small pieces, until it's fully browned and no pink remains, approximately 6-8 minutes.
- Add the chopped squash flesh to the skillet and cook with the sausage for an additional 2-3 minutes. Season with Italian seasoning, salt, and pepper.
- Stir in 1/2 cup of marinara sauce into the sausage mixture, mixing thoroughly.
- Arrange the squash boats on the prepared baking sheet. Fill each boat evenly with the sausage mixture.
- Top the filled squash boats with shredded mozzarella and grated Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, until the squash is tender and the cheese is melted and slightly golden.
- Remove from oven and let rest for 5 minutes. Optionally, garnish with additional marinara sauce before serving.
Tips
- Choose the right squash: Select medium-sized summer squashes that are firm and free from blemishes. Uniform size ensures even cooking.
- Don't skip the scooping step: When hollowing out the squash, leave a 1/4-inch thick shell to maintain structural integrity and prevent soggy boats.
- Maximize flavor: Brown the sausage thoroughly to develop deep, rich flavors before mixing with the squash.
- Cheese matters: Use freshly grated cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
- Watch the baking time: Ovens vary, so start checking at 20 minutes to prevent overcooking the squash.
- Make it your own: Experiment with different cheese blends or add diced bell peppers to the sausage mixture for extra nutrition and flavor.
- Meal prep friendly: This dish can be assembled ahead of time and refrigerated, making it perfect for busy weeknights.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 25g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 85mg
