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    Home » Recipes » Main Entrees

    Stuffed Summer Squash

    Published: May 24, 2021 · Modified: Jun 13, 2023 by Ashlee Welter · This post may contain affiliate links · This blog generates income via ads · 3 Comments

    Jump to Recipe Print Recipe

    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!

    2 stuffed summer squash on a plate garnished with cheese and basil

    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!

    Jump to:
    • Reasons to Love This
    • Ingredients Needed
    • Substitutions
    • Step by Step Instructions
    • Expert Tips
    • Serving Suggestions
    • Recipes FAQs
    • More Easy Dinner Recipes
    • Stuffed Summer Squash Boats

    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.

    ingredients sitting on a wood board that are needed to make recipe
    • 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

    4 process shots: scooping squash, squash on a tray, chopping sausage, stuffing the boats

    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.

    summer squash boats on a tray ready to be cooked

    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
    2 stuffed summer squash sitting on a plate with tray of squash in background

    Recipes FAQs

    What is the difference between yellow squash and summer squash?

    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.

    Do you have to peel summer squash before eating?

    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.

    Should you wash squash?

    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

    • BBQ Chicken Stuffed Sweet Potatoes
    • Buffalo Chicken Rice Bowls
    • Ground Chicken Stuffed Peppers
    • Easy Chicken Fajita Casserole

    If you tried this Stuffed Summer Squash recipe or any other recipe on my website, please please leave a star rating and let me know how you like it in the comments below. I love hearing from you!

    2 pieces of stuffed squash on a plate with basil garnish

    Stuffed Summer Squash Boats

    Ashlee Welter
    This stuffed summer squash is a delicious blend of chicken sausage, tomato and basil. This is a fresh, light, and healthy dinner option. Perfect for spring or summertime.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course dinner, Main Course
    Cuisine American, Italian
    Servings 8 boats
    Calories 176 kcal

    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. 
    • 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.
       

    Nutrition

    Calories: 176kcal | Carbohydrates: 13g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 651mg | Potassium: 385mg | Fiber: 2g | Sugar: 4g | Vitamin A: 511IU | Vitamin C: 22mg | Calcium: 137mg | Iron: 2mg
    Tried this recipe?Mention @pinchofwellness or tag #pinchofwellness!

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    Comments

    1. Roni

      June 29, 2023 at 5:35 pm

      The recipe does not indicate what size can of tomatoes. 14.5oz or 29oz?

      Reply
    2. Joan

      March 03, 2022 at 11:36 am

      5 stars
      This turned out really good. I ate the leftovers for 3 days.

      Reply
    3. Maggie

      February 04, 2022 at 2:28 pm

      5 stars
      Great idea to use all the summer squash that I love to eat!
      Thank you!

      Reply

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    Hi, I'm Ashlee! I'm a Registered Dietitian with over 10 years of experience in nutrition, cooking, and health! I am an expert in developing gluten free and healthy recipes!

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