Sausage-Stuffed Squash
These yummy weeknight mains are an easy way to get more veggies in your meal!
Jump to recipe
Yields:
4 serving(s)
Prep Time:
30 mins
Total Time:
1 hr
Looking for an easy weeknight main dish that is yummy, cheesy, and still gets some good vegetables onto everyone's plate? You've found it.
Fresh summer squash boats are packed with rice, sausage and topped with cheese and herbs, then baked to perfection. While it's in the oven, you can whip up a quick summer salad and voila: Dinner is figured out!
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Ingredients
- 2 Tbsp. olive oil, plus more for brushing squash
- 1/2 large sweet onion, chopped
- Kosher salt and freshly ground black pepper
- 1/2 lb. loose sweet Italian sausage
- 1/2 cup cooked white rice
- 1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish
- 4 oz. sharp Cheddar cheese, grated (about 1 cup), divided
- 4 large yellow squash, halved lengthwise and seeds scooped out
Directions
- Step 1 Preheat oven to 400°F. Heat oil in a medium skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add sausage and cook, breaking it up with a wooden spoon, until no longer pink, 8 to 10 minutes. Transfer to a bowl; stir in rice, parsley, and 1/2 cup cheese.
- Step 2Arrange squash on a rimmed baking sheet, cut sides up. Brush with oil and season with salt and pepper. Press stuffing mixture into scooped-out squash, dividing evenly. Top with remaining 1/2 cup cheese, dividing evenly. Bake until squash is tender and cheese is golden brown, 25 to 30 minutes. Garnish with parsley.
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