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Stuffed Squash

I love to try different or fun vegetables at the grocery store. These little sweetie pie squashes were too cute to pass up. A little prep time beforehand and these squashes became the star of the show.


4 sweetie pie squashes or small squash


  • Preheat oven at 350 degrees

  • Cut off top of squash with stem; then cut squash in half lengthwise.

  • Scrape out seeds with metal spoon.

  • Place squash on parchment lined cookie sheet.

  • Drizzle with olive oil, salt and pepper and bake for 45 minutes or until soft.

Ingredients for Stuffing

1 T. avocado oil

1 red onion, chopped

4 garlic cloves, minced

1 red pepper, chopped

1 pound chicken, Italian, or turkey sausage

1/3 c. chicken broth

1 cup cooked rice

1 1/2 t. cumin

1/8 t. cayenne pepper

salt and pepper to taste

Goat cheese or feta


  • While squash are cooking, in a separate skillet saute onion, garlic, and red pepper in avocado oil until soft.

  • Add sausage to vegetable mixture and cook until meat is cooked through, drain excess fat.

  • Stir in chicken broth, rice, and spices until heated through, 5-8 minutes.

  • Place stuffing mixture into each of the squash boats (when cooked) and top with cheese.

  • Place back in the oven for 10 minutes or until cheese is melted.

  • Enjoy!

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