Chef John's Stuffed Summer Squash

I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.

• 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
• ½ cup diced red bell pepper
• 2 teaspoons olive oil, divided
• 4 ounces Merguez sausage, casing removed
• 2 ounces fresh goat cheese, crumbled
• 5 small round summer squashes, halved
• 1 tablespoon dry bread crumbs, or more as needed

Recipe Instructions

Step 1

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.

Step 2

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 3

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

Step 4

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 5

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