Stuffed Summer Squash Recipes

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.

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.

Steps:

• Boil the squash 10 minutes until softened.
• When cooled enough to handle, remove the stems and cut in half lengthwise.
• Remove the pulp.
• Cook the bacon until crisp.
• Saute the onion in 2T bacon drippings.
• Add crumbled bacon, breadcrumbs and squash pulp.
• Fill the squash shells.
• Top each shell with cheese.
• Broil until melted.
• Sprinkle with paprika.

Steps:

• Depending on size of squash, allow 1/2 per person.
• Parboil whole squash in salted water until tender.
• Remove, slice in half lengthwise.
• Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese.
• Add a little cream or milk, salt & pepper lightly, and return to squash shell.
• Top with fine bread crumbs, dot with butter, and bake until cheese is melted.

Steps:

• Pre-heat oven to 400 degrees.
• Cut yellow squash in half lengthwise.
• With a spoon, scrape flesh and seeds of squash into a large bowl, making boats.
• In a pan sauté onion and garlic over medium heat with a dash of olive oil.
• Add the squash that was removed from the boats and season with kosher salt and pepper.
• Cook until almost soft (around 7 minutes).
• When squash is almost soft, remove from heat and mix in bowl with 1 egg, breadcrumbs, herbs and parmesan cheese.
• Scoop stuffing mixture into boats and fill evenly.
• Sprinkle the top of the stuffed boats with extra parmesan cheese.
• Cook in pre-heated oven (400 degrees) until boats are crisp tender and golden brown on top (around 10 minutes).