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Stuffed Summer Squash


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  • 4-6 medium yellow squash
  • 4 ounces fresh sausage
  • 1 medium onion, chopped
  • salt and pepper to taste
  • 2 slices fresh bread, crumbled
  • Seasoned salt, to taste


Servings 6


Step 1

Boil squash whole until just tender. Remove and carefully split lengthwise. Using a spoon, scoop out pupl, taking care to not break shells. Place sheels in a baking dish.
Cook sausage in a medium skillet with the onion. Add salt and pepper to taste. Remove from heat. Add squash pulp, bread crumbs and seasoned salt. Add a little water if too dry!
Stuff squash shells with sausage mixture. Bake at 375 degrees until browned.


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