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4.8 from 12 votes

Italian Stuffed Squash

Delicious, healthy and visually beautiful, this Italian Stuffed Squash will impress your dinner guests!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 servings
Calories: 394 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 medium-small patty pan squash (see NOTE for other squash options)
  • 3/4 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)
  • 1/4 cup dry white wine
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. While the mixture is simmering, prepare the squash. Fill the cavity of each squash with the sausage mixture and top with 3 tablespoons of Parmesan cheese. Place the "lids" on top of each squash.
  5. 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)

Notes

  • Patty pan squash is a variety of Summer squash. In this recipe it's first boiled and then stuffed and baked. You can also use firmer, Winter squash with a "lid" for this recipe (like acorn squash) but make the following adjustments: Do not boil first. Preheat oven to 400 degrees F and bake about an hour or until a fork can be easily inserted into the flesh.

Nutrition Information

Calories 394kcal (20%) Carbohydrates 15g (5%) Protein 17g (34%) Fat 31g (48%) Saturated Fat 11g (55%) Cholesterol 72mg (24%) Sodium 1336mg (56%) Potassium 779mg (22%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 540IU (11%) Vitamin C 44mg (49%) Calcium 178mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 394

% Daily Value*

Calories 394kcal 20%
Carbohydrates 15g 5%
Protein 17g 34%
Fat 31g 48%
Saturated Fat 11g 55%
Cholesterol 72mg 24%
Sodium 1336mg 56%
Potassium 779mg 17%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 540IU 11%
Vitamin C 44mg 49%
Calcium 178mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.