Chef John's Stuffed Summer Squash

Summer squash paired with merguez sausage and goat cheese is the perfect recipe for a summer evening.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 148 Calories

Ingredients

• salt and pepper to taste
• 2 teaspoons olive oil
• 2 teaspoons olive oil, divided
• 2 ounces fresh goat cheese, crumbled
• 5 small round summer squashes, halved
• 1 tablespoon dry bread crumbs, or more as needed
• 0.5 cup diced red bell pepper
• 4 ounces merguez sausage, casings removed

Recipe Instructions

Step 1

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.

Step 2

Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.

Step 3

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.

Step 4

Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.

Step 5

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.