SAUSAGE STUFFED SQUASH


If you are looking for a way to use up all of that summer squash that is packed with flavor, this Sausage Stuffed Squash is one recipe you will want to make again and again. Tender squash is wrapped in crispy bacon, filled with a savory sausage mixture, and baked until everything is perfectly cooked. It is the kind of comforting meal that looks impressive enough for guests but is simple enough for a weeknight dinner.

Whether you are using zucchini or yellow squash from your summer garden or picking some up at the grocery store, this recipe is a delicious way to turn fresh produce into a satisfying meal. The combination of smoky bacon, seasoned sausage, melted cheese, and tender squash creates a dish that is both filling and full of homestyle flavor.

Serve these stuffed squash boats with a fresh salad, roasted vegetables, or crusty bread for a complete meal your family will be asking for again. If your garden is overflowing with squash, this recipe is one of the best ways to put that harvest to good use.


INGREDIENTS

  • 1  lb sausage, cooked (I used Jimmy Dean)
  • 1  bell pepper
  • 1  onion
  • 1  8oz cream cheese
  • 4 to 6oz  Parmesan cheese
  • 4 to 6 oz cheddar or cheese of choice
  • Squash or zucchini (about 8 medium) cut in half and seeds scrapped out
  • Bacon (I used thick cut pepper bacon)





DIRECTIONS
  1. Cut the squash in half and scoop out the seeds.
  2. In a large bowl, combine the cooked sausage, onion, bell pepper, cream cheese, Parmesan cheese, and Colby Jack or cheddar cheese. (I like to use my stand mixer to blend everything together, but you can mix it by hand as well.)
  3. Fill each squash half with the sausage mixture, then wrap each one with bacon.
  4. Line a baking sheet with parchment paper or aluminum foil. I prefer parchment paper because it makes cleanup easier and helps prevent sticking, but aluminum foil works just as well.
  5. Bake at 400°F for 30–45 minutes, depending on the size of the squash. My smaller squash were done in about 30 minutes, while the larger ones took closer to 45 minutes.



 
Print Recipe

SAUSAGE STUFFED SQUASH

Ingredients

  • 1 lb sausage, cooked 
  • 1 bell pepper
  • 1 onion
  • 1 8oz cream cheese
  • 4 to 6oz Parmesan cheese
  • 4 to 6 oz cheddar or cheese of choice
  • Squash or zucchini (about 8 medium) cut in half and seeds scrapped out
  • Bacon (I used thick cut pepper bacon)

Directions

  1. Cut the squash in half and scoop out the seeds.
  2. In a large bowl, combine the cooked sausage, onion, bell pepper, cream cheese, Parmesan cheese, and Colby Jack or cheddar cheese. (I like to use my stand mixer to blend everything together, but you can mix it by hand as well.)
  3. Fill each squash half with the sausage mixture, then wrap each one with bacon.
  4. Line a baking sheet with parchment paper or aluminum foil. I prefer parchment paper because it makes cleanup easier and helps prevent sticking, but aluminum foil works just as well.
  5. Bake at 400°F for 30–45 minutes, depending on the size of the squash. My smaller squash were done in about 30 minutes, while the larger ones took closer to 45 minutes.