I looked at the caller ID. It was my husband's buddy, no doubt calling about their scheduled fishing marathon -- something the two guys do a couple of times each year. Instead, he dove into whether or not I liked zucchini. Just another desperate gardener looking to unload an abundance of squash.

It so happens that we didn't bother growing zucchini this year and I do love both summer yellow squash and zucchini. So I said sure, but with the caveat that I only wanted small ones. No giant billy club zucchini, please. I could hear the disappointment in his voice but he agreed. When it comes to squash this time a year, you have to hold your ground.

Summer squash can make anyone yell "uncle" -- it can also be a bit tiresome to find new ways to prepare squash. And grilled summer squash gets old fast. This recipe is pretty easy and adds quite a bit of kick to a veggie that at times, can come out a bit on the bland side.

4 medium summer squash (yellow or zucchini)
salt and pepper to taste
1 tablespoon olive oil
1 small shallot, grated
1/2 celery stalk, chopped
1/2 carrot, grated

1/4 pound Italian sweet sausage, removed from the casing
1/4 cup marscopone or ricotta cheese
1 small egg, lightly beaten
1 tablespoon chopped fresh parsley
1/4 cup water (for the pan)

Preheat oven to 350 degrees F. Prepare baking dish by pouring water into a baking pan, set pan aside.

Using a teaspoon, scoop out flesh from squash. Chop. Should be about one cup. Place chopped squash in a medium bowl. Sprinkle hallowed out squash shells with pepper and salt. Turn cut side down on the cutting board. Set aside. Use a medium size skillet over medium heat. Add oil, shallot, celery and carrot. Cook 3 minutes. Add the chopped squash and cook 3 minutes more, stirring often to saute evenly. Turn burner up to medium high and add sausage. Stir constantly, being careful to crumble meat as it cooks.

Remove skillet from heat and set aside to cool. While it cools, mix cheese, egg and parsley in a small bowl. Once sausage mix has cooled for ten minutes add cheese mix to sausage mix, combining all ingredients well. Fill hallowed shells with the stuffing mixtute. Set the filled shells into the prepared baking dish. Bake for 35-40 minutes or until squash is fork tender. Serves 4 as a side, 2 as a main dish.


  1. This is one of my favorite things in the world...... Thank you!

  2. way to set those boundaries with the zucchini, deb !!

  3. true story. i brought a spaghetti squash home about 6 weeks ago. and it has been sitting on my island. i went on vacation, schlept it up into the condo. a week later schlept it back to the car, drove it home. unloaded it into the garage. (the quick unload so i could go and get the car washed). and it is still out there.

    should i bring it back up into the house, or just throw it in the trash can now. (or do i bring it back up into the house and put it back onto the island and wait for it to get a soft spot so i can throw it away without feeling like i am throwing away perfectly goo food?)

    no one pushed on my boundaries to force this on me. i bought the spaghetti squash.

    i am starting to see the insanity.


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