Italian Sausage Stuffed Summer Squash

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I've had a really fun time this year cooking and using fresh from the garden Summer squash .  This sausage filled squash  is a super side to serve "company" and it's hands down one of my favorite ways to prepare yellow squash. It's an impressive dish, with a really nice presentation. I fix stuffed squash for us most often, but it's a great side to accompany a meatless pasta bake, for my vegetarian guests, too! Serving meat in a side dish, rather than the entree,  is a terrific way to keep vegetarians and meat lovers alike satisfied.  I prefer to steam the squash before stuffing, but, you can simmer it in shallow water, too.  Just be certain you cook it just until fork tender so, you'll be able to remove the seeds easily, and blot dry before stuffing. 


You'll need:
2 large yellow squash
4 oz. spicy Italian sausage [ I used fresh Italian chicken sausage]
1 1/2 cups Italian cheese blend divided
1 cup of bread cubes
1- 1 1/2 cups baby spinach leaves
1/2 cup of finely diced onion
2 Tbs. grated parmesan cheese
1 Tbs. butter/margarine
1 tsp. minced garlic
1/2 tsp. Italian seasoning
salt & black pepper to taste
olive oil
chopped fresh parsley [optional]


Preheat the oven to 350 degrees and lightly spray a 9x13 baking dish with cooking spray.  Clean the squash  and cut in half.  Simmer covered skin side down, in 1/2-1 inch of simmering water for around 8-10 minutes.  Remove from the water and set aside to cool.   If you have a food steamer, it works extremely well for this step, too.  In a small skillet, saute the diced onion in a light drizzle of olive oil over medium high heat until translucent.  Season with salt  and pepper to taste.  Add the Italian sausage and cook until brown.


Next add, the minced garlic and spinach leaves.  Saute just until the spinach begins to wilt then remove from the heat. 


In the same pan, melt 1 tablespoon of butter/margarine.  Add the cubed bread and saute for 1-2 minutes until golden.  Sprinkle the Italian seasoning over the bread cubes while toasting.


Add the bread cubes, spinach and sausage mixture to a mixing bowl.  Mix together with 1 cup of shredded Italian cheese blend cheese and 2 tablespoons of grated parmesan cheese.  Set aside.


Use a teaspoon to remove the seeds from the steamed squash.  Place side by side in the baking dish.  Season with salt and pepper to your taste.  You can drizzle them with melted butter, if you like for added flavor. 


Divide the filling evenly  between  the squash halves and sprinkle the remaining cheese on top. 


Bake for 30-35 minutes until the filling is golden and the squash is cooked through.  Sprinkle with chopped parsley and serve hot. Yield: 4 servings



Cook's note:
Use a sharp knife to cut a flat piece from the backside of the squash to stabilize it.   This will prevent the squash from rolling and it will remain upright while cooking.