Best 2 Seaside Stuffed Summer Squash Recipes

Craving for a delectable and visually stunning dish that will tantalize your taste buds and impress your dinner guests? Look no further than the Seaside Stuffed Summer Squash, a culinary masterpiece that combines the vibrant flavors of the sea with the earthy goodness of fresh summer squash. This dish is not only incredibly delicious but also versatile, as it can be customized to suit your preferences. Whether you prefer a vegetarian or seafood-filled stuffing, this recipe has got you covered. Dive into the culinary journey and discover the secrets behind creating this delightful dish that will become a staple in your kitchen.

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STUFFED SUMMER SQUASH

Stuffed Summer Squash image

This stuffed squash recipe is so good and full of so much flavor! The Italian sausage and cheeses really make this dish. The spicy sausage gives it a little kick. All the flavors blend so well and baked in the tender squash it is good. This would be a great dish in the summer when squash is plentiful. Hearty enough to be a main...

Provided by Linda Wasko

Categories Other Side Dishes

Time 50m

Number Of Ingredients 13

Ingredients

2 small zucchini
2 small yellow squash
2 tsp olive oil
1 small onion
1 clove garlic
1/2 lb hot Italian sausage - remove from casing, I use all hot but it depends on your taste
1/2 lb regular Italian sausage - remove from casing
1 tsp dried Italian seasoning - to taste - i've also swapped this out for dried basil, oregano, rosemary
salt and pepper - to taste
1 c mozzarella cheese
2 Tbsp grated Parmesan cheese
2 Tbsp dried bread crumbs - I use seasoned crumbs
1 large egg - whisked

Steps:

1. THE SHELLS: Preheat oven to 375. Take a lengthwise slice from each squash & zucchini, about 1/4 inch thick, and reserve. Using a spoon or melon baller scoop out the insides and discard.
2. Place shells in baking dish and sprinkle insides with salt & pepper.
3. Chop the reserved squash/zucchini and set aside.
4. STUFFING: Heat oil in large skillet and saute onions and garlic until softened. Add the sausage and break up into small pieces cooking until no longer pink.
5. Add the chopped squash mixture, Italian seasoning, and however much salt and pepper you like. Cook about 3 - 5 minutes to get all the flavors together.
6. Remove from heat and let cool slightly.
7. Into the sausage mixture stir in the cheeses and bread crumbs. Whisk the egg and add to mixture.
8. Fill the shells with stuffing. Cover with foil and bake in 375 degree oven for 20 minutes.
9. Carefully remove foil and bake for another 10 minutes.
10. Cool slightly but don't wait too long to dig in. These are so yummy.

CHEF JOHN'S STUFFED SUMMER SQUASH

Chef John's Stuffed Summer Squash image

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.

Provided by Chef John

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 5

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil, divided
4 ounces Merguez sausage, casing 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

Steps:

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.
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 Facts : Calories 148 calories, Carbohydrate 6.1 g, Cholesterol 24.1 mg, Fat 10.6 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 3.6 g

Tips:

Choose the right summer squash: Look for small to medium-sized squash that are firm and have smooth skin. Avoid squash that are bruised or have blemishes.
Prepare the squash properly: Cut the squash in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season with salt and pepper.
Stuff the squash with your favorite fillings: You can use a variety of fillings for your stuffed squash, such as cooked rice, vegetables, meat, or seafood. Be creative and experiment with different flavors.
Bake the squash until tender: Bake the stuffed squash in a preheated oven until the squash is tender and the filling is cooked through. The baking time will vary depending on the type of filling you are using.
Serve the squash hot or cold: Stuffed summer squash can be served hot or cold. If you are serving it cold, chill it in the refrigerator for at least 30 minutes before serving.

Conclusion:

Stuffed summer squash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up fresh summer squash and it is also a healthy and flavorful meal. With so many different variations, there is sure to be a stuffed summer squash recipe that everyone will enjoy.

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