I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Yes, sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.
Show me a person that would honestly claim that these lovely summer squash would have been better had we not stuffed them with spicy lamb sausage and cheese, and I’ll show you a vegan.
This is one of those recipe videos where I want you to pay attention to the concept and the simple procedure, and not necessarily the ingredients I used. There are so many varieties of squash that would work here, and ten times that in sausage/cheese combos.
These stuffed squash will be especially useful if you’re living next door to the “why the hell do they plant such a huge garden?” neighbors. You know the ones; sweet, older couple, eight kids all moved out, and yet they still plant like two acres of zucchini and crookneck squash.
The next time they leave that 20-lb basket on your doorstep, give this amazing recipe a try. Enjoy!
5-6 round green summer squash, halved
4 oz Merguez sausage, or any spicy sausage
2-3 oz fresh soft goat cheese
1/2 cup diced red bell pepper
salt and pepper to taste
breadcrumbs and olive oil as needed