Chef Johns Stuffed Summer Squash

I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.

Step: 2

Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.

Step: 3

Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.

Step: 4

Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.

Step: 5

Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.

Per Serving: 148 calories; protein 8.1g; carbohydrates 6.1g; fat 10.6g; cholesterol 24.1mg; sodium 83.8mg.

Getting stay in and make food your dinner instead of eat in the evening out is good a process in the best direction if you’re more point on eating healthier. There’s no good way to know exactly what’s happen into the food you’re eating than by making it yourself! Mastering the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .