Stuffed Squash

Indulge in all the best flavors of fall all year round with my Sausage Stuffed Squash! This is the easiest stuffed squash ever!

Course Main Dish

Cuisine American

Keyword sausage stuffed squash, Stuffed Squash, stuffed squash with sausage, winter squash recipes

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 530kcal

Preheat the oven to 375°F and grease a small pan with olive oil.
Wash the squash well and slice them lengthwise, from stem to base. Check my detailed instructions below for how to safely slice squash.
Slice a sliver off of the bottom of each squash half so the halves sit flat, then place them in the oiled pan.
Break 2 slices of bread into pieces and soak them in ½ cup milk for 5 minutes.
Remove the crust of the bread and break it into crumbs with your hands or a food processor. Leave the crust crumbs aside for topping. Squeeze the bread slices to wring out most of the milk and mash or slice into a paste.
Mince the garlic and parsley, and remove the sausage from their casing. Combine in a large bowl alongside the crushed red pepper and egg.
Mix well with your hands for 35-45 seconds, until well mixed but not so much it becomes tough.
Stuff your squash halves with the Italian sausage mixture.
Top with the crust breadcrumbs and sprinkle with olive oil and ½ cup grated cheddar.
Roast in your preheated oven for about 30 minutes covered with aluminum foil, and then another 30 minutes uncovered, until the squash is tender when you poke it with a fork. The cheddar on top should be a nice golden brown.

Make sure to use a very sharp knife and be careful cutting the squash. Squash is heavy and hard, and it's easy to hurt yourself trying to slice it. Follow my detailed instructions to ensure safe squash slicing.

Larger squash may take longer cook times. Make sure to test the tenderness of the squash before removing it from the oven. Stuffed butternut squash, for example, takes at least 10-15 more minutes.

You can change up the ground meat if you prefer. Or, use any ground meat you'd like and add your own sausage seasonings.

Always shred your own cheese. Using pre-shredded cheese will result in cheese that melts poorly and looks clumpy due to the anti-caking agent sprinkled on shredded cheese.