Stuffed summer squash is a healthy and light dinner recipe that is perfect for summer! This recipe consists of yellow summer squash filled with a blend of chicken sausage, tomato and basil. Best part? It's ready in under 30 minutes!
This recipe is the perfect way to add some life to your typical yellow summer squash. It's also a great way to use up leftover summer squash. It's easy to make and is an excellent source of nutrition.
Pair this dish with another light and fresh option, such as this mango corn salsa, these zucchini banana muffins, or this spinach caprese salad! If you are looking for more squash recipes, check out this creamy and cheesy spaghetti squash!
Reasons to Love This
- Versatility: The stuffed summer squash recipe offers endless versatility. You can experiment with various fillings, incorporating different ingredients and flavors to suit your preferences.
- Nutritional Benefits: This recipe is the perfect way to enjoy the nutritional benefits of summer squash. It is packed with vitamins, minerals, and dietary fiber.
- Easy to make: The stuffed summer squash recipe requires no special cooking skills. It can be made in under 30 minutes!
Ingredients Needed
See recipe card for full information on ingredients and quantities.
- Yellow Squash: use 4 medium sized yellow squash. See notes below if using a large sized squash.
- Chicken Sausage Links: used precooked chicken sausage links. I used the brand called “never any” chicken sausage links. It is sold at Aldi’s. Many local grocery stores including Target sell the pre-cooked chicken sausage. Use a total of 12 ounces of sausage.
- Canned Diced Tomatoes: be sure to drain the tomatoes before adding them to the mixture.
- Bread Crumbs: I recommend the pre-made breadcrumbs. Use a gluten free bread crumb if necessary for allergy or dietary needs.
- Parmesan Cheese: use fresh, shredded parmesan cheese.
- Chopped Fresh Basil: found in the produce aisle of the grocery store. Chop the basil into very small pieces before measuring it.
- Chopped Fresh Garlic: Fresh garlic provides the best flavor; however, garlic powder can also be used.
Substitutions
- Vegetarian: these summer squash boats can be made vegetarian by leaving out the chicken sausage. You can either replace it with chopped mushrooms or another type of meat alternative.
- Different type of Meat: the recipe calls for chicken sausage, however the summer squash boats can also be made with Italian sausage or ground turkey!
- Yellow Squash: This can be made with zucchini in place of yellow squash.
Step by Step Instructions
Step 1: Slice the ends off of the squash. If your squash has a long, thin end, you may cut some of this off as well. Cut the squash in half lengthwise. Use a spoon to remove the flesh and seeds inside the squash. Scrape the interiors of the squash, so that about ¼ inch of wall remains. (Image 1).
Step 2: Place the squash on a prepared pan with the cut side up. Bake the squash in the oven for 20 minutes. This will help to soften the squash boats. (Image 2).
Step 3: Chop the chicken sausage into small pieces (Image 3). Cook on medium heat for 3-4 minutes until cooked. Combine the chopped chicken sausage, diced tomatoes, garlic and 10 ounces of the yellow squash flesh into a saucepan. Cook over medium heat until soft, about 5-7 minutes. Remove from heat and add the basil, parmesan cheese and breadcrumbs. Mix until combined.
Step 4: Stuff the boats. Once the squash is done cooking, fill the boats with the sausage mixture. Fill the boats to the top. Sprinkle a small amount of parmesan cheese over the top. (Image 4). Bake in the oven.
Expert Tips
- Select a medium-sized yellow squash, preferably around 8-9 inches in length, as the size can vary based on the time of purchase. When using a larger squash, include only 10 ounces of the scooped-out seeds when preparing the filling to maintain the desired proportions.
- Don’t forget to drain the liquid from your tomatoes!
- Cook the squash boats prior to adding the filling- this allows them enough time to cook and soften, without over cooking the filling.
- Serve immediately- these squash boats taste best when fresh out of the oven.
Serving Suggestions
These stuffed summer squash boats can be eaten as a main entrée at lunch or dinner, or as a side dish. I usually pair them with 1-2 sides. Here's a few suggestions of foods that pair well with this recipe:
- Chopped blueberries and strawberries
- Sweet potato fries
- Side salad, such as this Hawaiian Side Salad or Spinach Caprese Salad
- White or Brown Rice
Recipes FAQs
Yellow squash and summer squash are actually the same type of squash. The term "summer squash" is a broader category that includes various types of squash, such as yellow squash, zucchini, and pattypan squash. So, yellow squash is a specific variety of summer squash with a vibrant yellow color and a slightly tapered shape.
No, you do not have to peel summer squash before eating. The skin of summer squash is edible and tender once cooked. In this particular recipe, the skin of the squash used to hold the filling in place.
Yes, it is recommended to wash squash before consuming or preparing it. Washing helps remove any dirt, debris, or potential contaminants from the surface of the squash, promoting food safety and ensuring a clean product for cooking or eating.
More Easy Dinner Recipes
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Stuffed Summer Squash Boats
Ingredients
- 4 medium yellow summer squash
- 12 oz chicken sausage links cooked and chopped
- 1 can diced tomatoes drained
- ½ cup bread crumbs gluten free if desired
- ½ cup parmesan cheese fresh, grated
- 2 tablespoon fresh basil chopped
- 2 teaspoon garlic minced
- ¼ cup parmesan cheese fresh, grated (used last to garnish the boats)
Instructions
Prepare the Squash
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- Rinse the squash under water to remove dirt. Cut the end off each side.
- Slice the squash in half lengthwise. Using a spoon, scoop out the flesh and seeds, leaving about ¼ inch width around the edge. Save everything you've scooped out- this will go into the filling.
- Place the squash on the prepared pan with the cut side facing up.
- Cook in the oven for 15 minutes.
Sausage and Tomato Filling
- While the squash boats are cooking, being to prepare the filling.
- Use a knife to cut the scooped flesh into small, ¼ inch pieces. Set aside. (you will need 10 ounces total of flesh- this is about 4 medium squash, however it doesn't hurt to measure with a food scale if you use larger or smaller squash).
- Dice the cooked chicken sausage links.
- In a medium sauce pan, combine the chicken sausage, chopped garlic, drained tomatoes, chopped squash seeds. Cook over medium heat until the squash is soft, about 5-7 minutes.
- Remove from heat. Add the breadcrumbs, cheese and basil. Mix until combined.
Assemble the Squash Boats
- Remove the cooked squash boats from the oven when done cooking. Use a small spoon to fill each boat evenly with sausage and tomato mixture.
- Cook in the oven for 10 minutes at 350F.
- Sprinkle with the remaining ¼ cup of parmesan cheese. Cook for another 2 minutes.
- Remove and serve immediately.
Notes
- You may have some filling left over. I usually just serve this on the side, it tastes great plain or over crackers!
- Chicken Sausage: I used the brand "Never Any" pre-cooked chicken sausage links from Aldi's. There were 4 links in the package and it was a total of 12 ounces. Target also sells pre-cooked chicken sausage. Any brand is fine! If you can't find pre-cooked sausage, you can always cook sausage and then add it to the recipe.
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Opt for a medium-sized yellow squash, preferably around 8-9 inches in length, as the size can vary based on the time of purchase. When using a larger squash, include only 10 ounces of the scooped-out seeds when preparing the filling to maintain the desired proportions.
Roni says
The recipe does not indicate what size can of tomatoes. 14.5oz or 29oz?
Joan says
This turned out really good. I ate the leftovers for 3 days.
Maggie says
Great idea to use all the summer squash that I love to eat!
Thank you!