Stuffed Summer Squash 2 teaspoons olive oil, divided 4 ounces Italian sausage, casing removed 1/2 cup diced red bell pepper 2 ounces fresh goat cheese, crumbled 5 small round summer squashes, halved salt and pepper to taste 1 tablespoon dry bread crumbs, or more as needed 2 teaspoons olive oil
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. 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. Stir goat cheese and sausage mixture in a bowl until well combined. Set aside. 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. Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.
Grilled Summer Squash 2 summer squash and/or zucchini 1/4 cup Henderickson’s dressing 3 cloves garlic, minced, or more to taste salt and pepper to taste
Preheat grill. Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with Dressing and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper. Place on grill for about 3-5 minutes. Check the squash after 3 minutes, and add time in 2 minute intervals to avoid burning.