Italian Stuffed Squash

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I am huge fan of Italian Sausage. I love its strong or subtle flavors (depending on if I use the hot or sweet variety). I also believe it can make any dish taste better. Adding it to my spaghetti sauce or lasagna is a no-brainer for me. But I really like adding it to other dishes that might seem less obvious.


I’m also a big fan of squash of all kinds. The kids? Not so much, but they all enjoy this one because they’ll at the very least pick out all of the stuffing. I comfort myself with the thought that they’re still getting some extra veggies in there without really realizing it. Right?

Italian Stuffed Squash

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Keyword: stuffed squash
Servings: 4


  • 3 links talian Sausage (flavor of choice)
  • 1/4 cup diced red pepper
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • 1/3 cup bread crubs
  • 1/3 cup Parmesan cheese
  • 1 tbsp diced parsley
  • 4-6  yellow or green squash, depending on size
  • olive oil
  • Salt & Pepper, to taste


  • Cut and remove the casings from the Italian sausage links and crumble into a skillet. Add the red pepper, onion and garlic. Cook for about 10 minutes, until the sausage is fully cooked. Drain. Remove from heat and cool.
  • Once cooled, combine the sausage mixture with the bread crumbs, Parmesan cheese and parsley.
  • Cut the squash in half lengthwise and scoop out the centers with a spoon. Discard or reserve for another purpose. (I froze mine to add to the pot next time I make a homemade stock.)
  • Spoon the filling into the cavities in the squash in generous portions. Drizzle the squash halves and filling with olive oil. Sprinkle with salt and pepper.
  • Bake at 425 degrees for 15-20 minutes, until squash is completely tender and lightly browned.


I haven’t tried freezing these, but I bet they’d freeze really well. I’d probably bake, and then cool and freeze on a cookie sheet before transferring to plastic freezer bags for storage. The reason I’ve never freezed them is because I love the leftovers (if there are any) for lunch.