Very few things make me think of summer in the South as much as squash fresh from the garden. Baked stuffed summer squash is one of the best ways I can think of to turn the squash of summer into a delicious meal. I have had pretty good success with my garden veggies this year, but opted not to grow squash because the powdery mildew was a plague last year. Fortunately, my mom gave me some fresh homegrown squash and Ginny used her magic baking skills to make this baked stuffed summer squash.
The Versatile Curcubit
If I was stranded on a mountaintop, and someone told me I could choose two items as my primary food source, squash would be one of them. You can do so many things with squash: sautéed squash, baked squash, stuffed squash, curried squash…the list goes on. Summer squash is great because it takes on the flavor of many things very well. If you would prefer to go vegetarian with this recipe, throw in an extra helping of caramelized onions, peppers and some chopped tomatoes before baking. This would make a great substitution for the turkey sausage Ginny used.
Simple, Healthy and Quick
This whole recipe was done before I could finish an episode of The Great British Baking Show. Ginny browned the chopped onion in some olive oil. Then she cooked the turkey sausage with the onions. She threw in some chopped tomatoes along with fresh herbs. At this point, you’ll need to turn the heat up to make sure the liquid cooks off. Once it is drier, the mixture goes into a bowl. Add bread crumps to make it stick together. At this point, if you don’t mind some dairy, throw in a half cup of parmesan.
While you’re working on the mixture, steam the squash for about seven minutes. Once done, cut the squash in half and remove the seeds. Place the squash on a baking sheet and rub them with a little salt and olive oil. Stuff the turkey mixture into your squash and sprinkle some more parmesan on top. Cook these in the oven at 350 degrees for 25 minutes.
This stuffed squash is a great meal by itself. However, if you’re really hungry or just need a side to spice it up a bit, wild rice or rice pilaf would be a great addition. Throw in some toasted bread with butter and a side salad or you could sneak in a bowl of corn chowder to complement the squash.
Note: I would strongly recommend using breakfast turkey sausage instead of ground turkey if you are using turkey as your stuffing meat. The breakfast sausage has so much more flavor!
PREP TIME: 5 minutes COOK TIME: 40 minutes SERVINGS: 4
- 4 straightneck yellow squash
- 1 yellow onion, diced
- 4 small-medium tomatoes, chopped
- 16 oz. breakfast turkey sausage
- 1/3 cup Italian style bread crumbs
- 1/2 cup Parmesan cheese
- 10-12 basil leaves, diced
- 2 sprigs fresh oregano, chopped
- 1 sprig fresh rosemary, chopped
- salt and pepper to taste
- Heat some olive oil in a large pan over medium heat. Add onions and cook for about five minutes. Add the turkey sausage and cook until browned. Next add chopped tomatoes and herbs. Turn the heat up a bit and cook for a few minutes until the liquid has evaporated. Remove from heat.
- Put the mixture into a bowl. Add in bread crumbs and Parmesan. Mix until even throughout.
- Meanwhile, place squash in a steam basket in a large pot with about one inch of water. If you do not have a steam basket, place the squash directly into the water. Steam for about seven minutes.
- Remove the squash, slice them in half and scoop out the seeds. Place squash on a baking sheet and rub them with oil and a bit of salt. Spoon some of the turkey mixture into each squash. Top with a bit more Parmesan cheese.
- Heat oven to 350 degrees and bake the squash for 25 minutes. Serve and enjoy!