Skip to Content

Sausage-Stuffed Eight Ball Squash Recipe

Sausage-Stuffed Eight Ball Squash is an unusual looking squash with a taste similar to zucchini. I think you’ll like this easy, colorful, and delicious dinner entree recipe.

8-ball squash stuffed with a meaty filling and topped with cheese

What is Eight Ball Squash?

Eight-ball squash are almost perfectly round balls. However, the color can vary. I’ve only seen the yellow/green color shown but they also come in a solid green more like a zucchini. 

Related Post: How to Make Southwestern Stuffed Peppers Without Rice

The taste is similar to zucchini squash. When I saw these at the produce stand, I knew I had to try them.

uncooked 8-ball squash

 How to prepare Eight Ball Squash:

First, slice off the stem end. You will want to cook the squash partially before you clean out the innards. Allow about 10 minutes with an inch of water in the pan unless the squash is extremely large.

Prepare the filling while the squash cook.

How to clean out Eight Ball Squash:

Sausage-Stuffed 8-Ball Squash -- scooping out squash
A grapefruit spoon with serrated edges is a handy tool to dig the filling out of the squash. A melon baller works really well, too.

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Posts Related to Sausage-Stuffed 8-Ball Squash:

Sausage Stuffed Eight Ball Squash

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Unusual looking 8-ball squash with a familiar taste make a beautiful presentation stuffed with sausage and other veggies.

Ingredients

  • 4 8-ball squash
  • 1/2 pound hot sausage
  • 1/4 cup onions, chopped
  • 1 teaspoon fresh garlic, chopped
  • 1/4 cup bell peppers, chopped or 1 teaspoon jalapeno, chopped
  • 1 tomato, chopped
  • 3 ounces Monterrey Jack or Cheddar cheese
  • Salt and Pepper

Instructions

Preheat oven to 350 degrees F.

  1. Slice off stem end of each squash. Place upside down in pan with one inch water and boil for 10 minutes.
  2. After squash cools a bit, carve the flesh out of the inside and set aside in a colander to drain. A grapefruit spoon or melon baller works really well for this job.
  3. Brown sausage in a medium skillet. Add onions, bell peppers or jalapeño, and garlic. Stir frequently and fry until vegetables as soft.
  4. Add tomato and well-drained, chopped squash from inside the balls to meat mixture. Add half of cheese. Fill squash shells. Sprinkle with remaining cheese.
  5. Place into 350 degree preheated oven until cheese melts.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 379Total Fat: 24gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 53mgSodium: 640mgCarbohydrates: 20gFiber: 5gSugar: 12gProtein: 20g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

shortbread, cookies, frosted, secrets, tips, showers, parties
Previous
A Shortbread Cut-Out Cookie with a Secret Roll-Out Method
kays potato salad
Next
Old-Fashioned Potato Salad With Cooked Dressing

Organic Dieta

Friday 13th of July 2012

I just bought some 8-ball squash today and was looking for recipe. This recipe sounds YUM ... I will have to substitute sausage with quinoa since I am a vegetarian. Thank you so much

Paula

Friday 13th of July 2012

Love your idea to use quinoa. Think I'll try that myself. Thanks for writing.

Rhiannan

Friday 24th of February 2012

Omg! These look delicious! I can't wait to try them for dinner sometime soon!

Lorie

Friday 15th of July 2011

Could the zucchini be stuffed then frozen for future use?

Karine

Wednesday 16th of September 2009

This looks original and delicious! Thanks for sharing :)

velva

Monday 14th of September 2009

Your stuffed squash looks delicious! The fact that you are using almost perfectly round squash...Impressive!