Name: Chef John's Stuffed Summer Squash
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Olive oil, divided - 2 teaspoons; Merguez sausage, casings removed - 4 ounces; Diced red bell pepper - ½ cup; Fresh goat cheese, crumbled - 2 ounces; Round summer squashes, halved - 5 small; Salt and pepper to taste - 5 small; Dry bread crumbs, or more as needed - 1 tablespoon; Olive oil - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Stuffed Summer Squash

1. Olive oil, divided - 2 teaspoons

2. Merguez sausage, casings removed - 4 ounces

3. Diced red bell pepper - ½ cup

4. Fresh goat cheese, crumbled - 2 ounces

5. Round summer squashes, halved - 5 small

6. Salt and pepper to taste - 5 small

7. Dry bread crumbs, or more as needed - 1 tablespoon

8. Olive oil - 2 teaspoons

How to cook deliciously - Chef John's Stuffed Summer Squash

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.

2. Stage

Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.

3. Stage

Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.

4. Stage

Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.

5. Stage

Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes. Chef John