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  • Recipe of the Week- Stuffed Summer Squash

    Recipe of the Week- Stuffed Summer Squash

    Need a delicious dinner recipe for a date night? Or for getting your kids to eat their vegetables? We've found one for you! This Stuffed Summer Squash is extremely tasty- and is hearty enough to fill you up for the rest of the evening. We've chosen to use mild sausage for this, but you can choose whatever meat (or no meat) that suits you and your family from ground beef, ground turkey, chicken sausage, etc. Same goes for the fun toppings. Get creative, friends! Cilantro? Parmesan? Diced tomatoes? YUM. Let's get cooking!

    Remember to boil your summer squash before attempting to spoon out the pulp, otherwise, you will break the outer shell! It only takes 6-8 minutes or until the summer squash is tender.  

    6 medium summer squash
    1/2 pound mild Italian sausage
    1 medium onion, diced
    1 clove garlic, minced
    1/2 C grated parmesan 
    1/2 C crushed saltine crackers
    1 egg (beaten)
    dried thyme & oregano
    salt & pepper to taste

    Preheat the oven to 350 degrees. Cut each summer squash in half lengthwise, scoop out the pulp and set the pulp aside. Place the hollowed shells in a shallow baking dish and drizzle with olive oil, salt & pepper. 

    In a skillet, add the Italian sausage, garlic, onion, thyme and oregano to brown. Once cooked, drain out excess fat and stir in summer squash pulp, parmesan cheese, crushed saltines, and the beaten egg. Spoon the meat and squash mixture into the hollowed shells and top with a little more parmesan cheese. Bake for 20 to 30 minutes and serve warm! 

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