Stuffed Summer Squash
Easy baked summer squash is filled with a savory mixture of sausage, onion, and breadcrumbs, then topped with Parmesan.
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Instructions
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Preheat the oven to 375 F.
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Boil whole squash for approximately 6 minutes until tender.
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Drain the squash, then halve lengthwise and scoop out the pulp, reserving both shells and pulp; place shells in a baking dish.
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In a skillet over medium-high heat, cook sausage with onion, then season with salt and pepper and remove from heat.
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Combine the cooked sausage and onion with the reserved squash pulp, breadcrumbs, and seasoned salt, adding a little water if the mixture is too dry.
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Fill the squash shells with the sausage mixture and sprinkle with Parmesan cheese.
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Bake for 15 to 20 minutes until hot and browned.