Last night I made stuffed summer squash with some of the bounty from our garden. I forgot to take a picture. I really should have, because it tasted as good as it looked. I'm going to try to remember what I used to make it, so that I can perhaps repeat it. I suck at using recipes, as I've said a gazillion times. Here's a rough explanation of what I did:
Sausage-Stuffed Summer Squash
4 to 6 summer squash (I used greyzini, because that's what we grew this year.)
4 links Aidell's artichoke & garlic sausage (or another sausage of your choice)
6 oz. feta, approx. (I used a North American brand, name of which I cannot recall right now.) Ricotta or chèvre would work, too.
1 can (14.5oz) organic diced fire-roasted tomatoes and green chiles (Muir Glen is my go-to brand)
Bread crumbs to sprinkle on top (I used some leftover croutons.)
- Cut washed summer squash in half, scoop out small trough in each half where filling ail reside, and reserve pulp for another use. (I chopped up my pulp and tossed it into the sausage mix in the next step.)
- In cast iron skillet, crumble sausages and pour can of diced tomatoes and chiles. Heat over medium-low flame until liquid has mostly cooked off. My sausage was precooked, so no need to worry about that, but if yours isn't make sure it is by the time you've finished this step.
- Next, crumble cheese into pan with sausage and tomato mixture, stirring until cheese is throughly blended in and melted.
- 4. Sprinkle each squash with a bit of sea salt and ground pepper before scooping sausage mixture into sliced squash that is resting on a foil-lined baking sheet. (Pro tip: slice a bit off the bottom of each squash so it will rest flat on the baking sheet.) Top with dusting of bread crumbs. Bake at 375ºF until squash is fork-tender (time will vary based on size of the squash). I also stuffed a couple of heirloom tomatoes and tossed them in just for fun. They came out great, too. Oh, and I put a sprinkle of mozzarella on the kids' squash to tone down the spice a bit for them.