• 1 pound Swaggerty's Farm Mild Roll Sausage
  • 4 Summer squash – yellow crookneck, zucchini
  • 2 slices of dry whole grain sandwich bread
  • 1 tablespoon dried thyme
  • 1 teaspoon black pepper & ½ teaspoon salt
  • ½ cup chopped red onion
  • 2 garlic cloves finely chopped (or 1 teaspoon garlic powder)
  • 4 ounces white cheddar cheese (or any of your favorite cheeses)
  • ½ cup chicken broth (or water)
  • ¼ cup chopped pecan
  • optional: extra cheese to sprinkle over stuffed squash before you bake 



  • Rinse squash. Cut in half lengthwise to make 8 halves. 
  • Carefully using a knife and spoon cut and scrape out seeds and some of the squash in the middle of each half creating a shell. (Don't toss out the squash you just scooped out…put in a freezer bag, pop in the freezer and use later for a squash soup).
  • Arrange scooped out squash halves in a 9 x 13 inch baking pan. 
  • Add bread slices to a processor and pulse to make breadcrumbs. (If you do not have a food processor, just tear up into fine pieces with your fingers or use packaged breadcrumbs).
  • Put breadcrumbs, dried thyme, salt & pepper in a mixing bowl. Set aside. 
  • In a skillet brown sausage over medium heat until there is no pink and sausage is slightly browned. As sausage cooks, break up with a wooden spoon into crumbles. 
  • Add garlic & onion to skillet. Cook for a few minutes more. Scrape mixture into mixing bowl with the breadcrumbs. Toss together well. 
  • Add shredded cheese to bowl and stir to blend. 
  • Pour in stock (or water) and combine all ingredients. 
  • Stuff all squash halves with sausage mixture. 
  • Sprinkle tops of squash with chopped pecans and additional shredded cheese if desired. 
  • Bake in a 375 degree oven or on a grill for 20 minutes or until hot. Or cover and refrigerate until ready to bake for later if making ahead of time.