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Savory Stuffed Yellow Squash Boats with Italian Sausage

stuffed yellow squash boats - featured image
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A quick and easy dinner recipe featuring yellow squash boats stuffed with savory Italian sausage, vegetables, and cheese, baked to melty perfection.

Ingredients

Scale
  • 4 medium yellow squash, halved lengthwise and scooped out to create boats
  • 1 pound Italian sausage, casings removed (mild or spicy)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small red bell pepper, diced
  • 1 cup diced tomatoes, drained if canned
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • ½ cup freshly grated Parmesan cheese (about 50g)
  • ½ cup shredded mozzarella cheese (about 50g)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil or parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the yellow squash and slice each in half lengthwise. Using a small spoon, carefully scoop out the seeds and some flesh to create a hollow boat about ½ inch thick. Set aside the scooped flesh for the filling.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 7-8 minutes. Remove from the pan and set aside, leaving drippings in the skillet.
  4. In the same skillet, add the remaining tablespoon of olive oil. Add chopped onion, garlic, red bell pepper, and reserved squash flesh. Cook for 5 minutes until softened and fragrant, stirring occasionally.
  5. Return the cooked sausage to the skillet. Add diced tomatoes, Italian seasoning, salt, and pepper. Stir together and cook for 2 more minutes to combine flavors. Remove from heat and stir in half of the Parmesan cheese.
  6. Place the squash boats on a baking sheet or casserole dish. Spoon the sausage mixture evenly into each boat, pressing lightly to fill.
  7. Sprinkle the remaining Parmesan and mozzarella cheese over the top of each stuffed squash boat.
  8. Bake in the preheated oven for 20-25 minutes, until the squash is tender and the cheese is melted and bubbly with golden spots.
  9. Remove from oven and let rest for 5 minutes. Garnish with fresh basil or parsley before serving.

Notes

If cheese browns too quickly, cover loosely with foil halfway through baking. Salting and resting squash for 10 minutes before stuffing reduces moisture. Use fresh grated cheese for better melting. Drain tomatoes well to avoid watery filling. Let dish rest 5 minutes after baking for easier serving.

Nutrition

Keywords: stuffed squash, Italian sausage, easy dinner, baked squash boats, comfort food, weeknight meal

Find it online: https://eliplate.com/savory-stuffed-yellow-squash-boats-with-italian-sausage-easy-recipe-for-dinner/