A simple, healthy, delicious and low-calorie meal to enjoy any time of the year. Select seasonal squash accordingly.
This recipe uses patty pan squash, a buttery Summer squash variety. Have you been noticing the great deals on Summer squash lately? Take advantage of them! But you can use any variety of squash you like that has a “lid” (ie, a top that can be cut off and then replaced for baking. Cooking methods will differ and those instructions are provided below.
The filling can be prepared way in advance and then later filled into the squash, topped with cheese and baked. It makes for a neat presentation for dinner guests to each have their own squash, but you can fill a larger squash instead and serve it family-style at the table with your choice of sides.
Let’s get started!
Squash, squash, beautiful squash! If you’re using these patty pan squash, we’re going to boil them first. Bring a large pot of water to a boil and boil the squash whole for 15-20 minutes just until fork tender. Also, preheat the oven to 350 degrees F.
While those are boiling, and then cooling so they can be handled, make the filling.
In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and and garlic and cook until the onion is soft and translucent, 4-5 minutes.
Nothing beats the flavor of fresh herbs. Use a a variety of Italian herbs. I used rosemary, basil, thyme, oregano and sage.
Add the chopped herbs, tomatoes, white wine, salt and pepper to the meat mixture.
Bring to a boil, reduce the heat to medium and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add more salt and pepper to taste.
Cut the tops of the squash, about 1/4 of the way down, and scoop out the seeds and a little of the flesh to make a cavity for the filling. Sprinkle with a little salt and pepper.
Divide the mixture up between the squash and fill the cavities.
Divide the cheese up and sprinkle over each squash. See that cute baby squash? That’s for our 2 year old.
Place the tops on the squash.
Transfer them to a baking sheet and bake in the oven for about 20 minutes or until very tender.
Your beautiful squash are ready to eat!
- 4 medium-small patty pan squash (see NOTE for other squash options)
- ¾ pound bulk Italian sausage
- 2 teaspoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 (14.5 oz) can petite diced tomatoes, drained
- 1 tablespoon fresh chopped Italian herbs (rosemary, thyme, oregano, basil, sage)
- ¼ cup dry white wine
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup freshly grated Parmesan cheese
- Bring a large stock pot of water to a boil and boil the squash for 15-20 minutes just until barely fork tender. When cool enough to handle, cut the tops off and scoop out the seeds and a little of the flesh to make a cavity for the filling.
- Preheat the oven to 350 degrees F.
- In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt and pepper. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.
- While the mixture is simmering, prepare the squash. Fill the cavity of each squash with ½ of the mixture and top with 3 tablespoons of Parmesan cheese. Place the "lids" on top of each squash.
- Bake for 15-20 minutes or until the squash feels tender when squeezed or a fork can be easily inserted through the flesh. (See NOTE if using a different squash variety)