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Feb 20, 2018
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Stuffed Summer Squash
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Courtesy of Pat Eby
August 2007


4 medium summer squash*
2 Tbsp. olive oil
2 cloves garlic, minced
½ cup finely chopped onion
½ cup cooked pork sausage, drained and crumbled
1½ cups day-old cooked rice**
8 to 10 cherry tomatoes, halved
Salt and pepper to taste
½ cup grated Colby cheese
Italian flat-leaf parsley, chopped, for garnish


• Halve oblong squash lengthwise or cut the top off of round squash to create a bowl shape. (If the round squash doesn’t stay upright, sliver a bit off the bottom to make it rest flat.)
• Scoop the seeds and flesh out of each squash, leaving a shell about ³?8- to ½-inch thick. (A tablespoon works well for this task.) Chop the seeds and flesh into small cubes.
• Steam the squash shells for 5 to 8 minutes. The shells need to be firm enough to stuff but steamed enough to cut.
• Heat the olive oil in a medium frying pan over low heat. Add the minced garlic and cook for 10 minutes, stirring frequently to prevent browning.
• Add the chopped onion next, raising the heat to medium-low. Cook until the onion begins to turn translucent.
• Add the chopped squash and cook 3 to 5 minutes.
• Next, add the sausage and rice and cook until just warm.
• Add the cherry tomatoes. Remove the pan from the heat.
• Preheat an oven broiler.
• Arrange the squash shells on a cookie sheet and mound the cavities with the rice mixture.
• Top with the stuffed squash with grated cheese and place them under a broiler until the cheese melts.
• Arrange them on a platter, garnish with parsley and serve.

* Any type of summer squash may be used, but the medium to larger sizes work best.
** Individual rice grains don’t stick together as much if you cook the rice a day ahead of time and refrigerate it. You can cook the rice the same day, but it will be heavier.

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