Go Back

Stuffed Summer Squash

A simple and tasty dish featuring savory merguez sausage, creamy goat cheese, and tender summer squash, perfect for a light meal or meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 10 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean, North African
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 teaspoons olive oil, divided
  • 4 ounces merguez sausage, casings removed Can substitute with turkey or lean sausage.
  • 1/2 cup diced red bell pepper
  • 2 ounces fresh goat cheese, crumbled Can substitute with lower-fat cheese.
For the squash preparation
  • 5 small round summer squashes, halved
  • salt and pepper to taste
  • 1 tablespoon dry bread crumbs, or more as needed Can be omitted for a low-carb version.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon of olive oil.
  2. Heat 1 teaspoon of olive oil in a nonstick skillet over medium heat. Stir in the sausage and red bell pepper.
  3. Cook, stirring to break up the sausage into small pieces, until browned and the bell pepper is soft, about 7 to 8 minutes.
  4. Drain off any fat, then combine the goat cheese and sausage mixture in a mixing bowl until well combined. Set aside.
  5. Hollow out a 3/4-inch deep well in the center of each squash half. Place on the baking sheet, cut-side up, and season with salt and black pepper.
Filling and Cooking
  1. Fill each squash half with 1 to 2 tablespoons of the cheese and sausage mixture.
  2. Top each squash with breadcrumbs and lightly drizzle with the remaining 2 teaspoons of olive oil.
  3. Bake in the preheated oven for about 30 minutes, until the filling is golden and the squash is tender.

Notes

Serve warm, and for balanced meals, pair with salads. Store in airtight containers for 3-4 days. For freezing, freeze filled squashes first; they can last up to 2 months. Thaw in the fridge overnight before reheating.