Chef Folse's Shrimp and Sausage-Stuffed Summer Squash

Stirrin' It Up: Shrimp and Sausage-Stuffed Summer Squash (Sept. 1)

Prep Time: 45 Minutes

Yields: 12 Stuffed Squash


The name summer squash is a little deceiving because these vegetables are plentiful even in the fall months. This recipe uses shrimp and seasonings to make a delicious stuffed squash. Any other type of squash can be substituted. You may even want to try stuffing zucchini using 1 pound of cooked and drained ground beef in place of shrimp.


1 pound (90–110 count) shrimp, peeled, deveined and coarsely chopped

½ cup minced smoked sausage, halved lengthwise

6 small yellow summer squash

¼ pound butter

1 cup minced zucchini

¼ cup minced onion

¼ cup minced celery

¼ cup minced red bell pepper

¼ cup minced orange bell pepper

1 tbsp minced garlic

1 tsp lemon juice

salt and cayenne pepper to taste

granulated garlic to taste

1 cup Italian bread crumbs


Preheat oven to 375°F. In a large sauce pot, bring 1 gallon of lightly salted water to a boil. Place squash halves in pot of boiling water. Cook 5–7 minutes or until skin is tender. Remove squash from water and allow to cool. In a heavy-bottomed sauté pan, melt butter over medium-high heat. Sauté minced sausage, zucchini, onion, celery, bell peppers and garlic 3–5 minutes or until vegetables are wilted. Add shrimp and lemon juice then cook 2–3 minutes or until shrimp are pink and thoroughly cooked. Remove from heat and season to taste with salt, cayenne pepper and granulated garlic. Mix in bread crumbs, a little at a time, until mixture is held together but not too dry. Using a metal spoon, scoop seed section from center of yellow squash and discard. Divide stuffing equally into 12 portions then stuff into squash halves. Place on a baking pan, sprinkle with additional bread crumbs and bake 10–15 minutes or until squash is golden brown. Serve stuffed squash as a side dish with any entrée.