Stuffed Summer Squash


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.