Take-out Tuesday, Sausage & Vegetable Squash Boats or Crescent Squares

This recipe is so versatile!

You can change it up and make it vegetarian,

substitute different cheeses,

use a different combo of vegetables,

stuff zucchini, peppers or tomatoes

Use the filling for stuffing dough or a pizza topping

It’s a jumping off point for your own ideas!

Squash, cut in half with seeds scooped out,

holds an irresistible combination of sausage, veggies and cheese

Topped with tomato slices and Parmesan,

it’s dinner in a dish boat!

Cut squash in half lengthwise and wrap in a clean towel

Microwave for 3 minutes to soften

Scoop out interior seeds, leaving an empty cavity

Brown sausage, drain and saute veggies in remaining sausage fat in pan

When veggies are soft, stir in garlic and cook 1 more minute

Season with salt and pepper and stir in browned sausage and cheese

Add 1/2 cup of Alfredo sauce to bind mixture together

Now it’s ready for filling

Mound filling into squash boats

Top with sliced tomatoes

Sprinkle with Parmesan

Bake at 375 degrees for 30 minutes

{baking time will vary if dish has been refrigerated}

You can also turn this into a yummy appetizer with crescent roll dough

Place filling on raw dough sheet,

top with another dough sheet and pinch edges to seal

Spread top of dough with butter and sprinkle with Parmesan

Bake for 15-18 minutes and cut into squares

Dig in!


This versatile recipe can be a stuffed squash main dish or an appetizer or main dish made with crescent roll dough
Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine American
Servings 6


  • 3 large yellow squash
  • 1/2 lb breakfast sausage
  • 1/2 sweet onion chopped
  • 1/3 cup sweet red pepper chopped
  • 1/3 cup sweet yellow pepper chopped
  • 1/3 cup celery chopped
  • 1-2 to matoes
  • 2 ears of corn kernels cut off
  • 1 clove garlic minced
  • Salt and pepper
  • 1/2 cup grated Sharp cheddar
  • 1/2 cup Alfredo Sauce
  • 1 oz. grated or shaved Parmesan cheese
  • Green onions fresh basil or parsley for garnish


  • Cut off squash ends and then cut in half. Wrap squash halves in a clean kitchen towel and microwave on high for 3 minutes to soften. Let cool. Scoop seeds out of squash halves leaving a deep cavity for filling.
  • Brown and crumble sausage in a skillet over medium heat. Drain on paper towels. Saute onion, peppers, corn and celery in skillet drippings until softened. Add garlic and cook 30-60 mores seconds. Season with salt and pepper and add sausage back to pan. Add grated cheddar cheese and stir to combine. Add Alfredo sauce, a little at a time until mixture binds together.
  • Fill squash halves with sausage filling. Arrange tomato slices across top. Sprinkle with Parmesan cheese. Bake at 375 degrees for 30 minutes* checking after 20 minutes, until cheese is melted and everything looks hot and bubbly.


To make Crescent Squares:
Unroll 1 can of crescent dough onto a parchment lined baking sheet and pinch seams together. Place filling on dough, leaving a 1/4” border. Top with remaining sheet of dough and pinch edges to seal. Butter top of dough and sprinkle with Parmesan cheese. Bake at 375 degrees until golden, 15-18 minutes. Cut into large squares for main dish or smaller squares for appetizers, to serve.
Keyword appetizer, crescent rolls, party bites, roasted vegetables, sausage, squash, stuffed squash boats


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30 Responses to “Take-out Tuesday, Sausage & Vegetable Squash Boats or Crescent Squares”
  1. Nancy says:

    Another yummy treat! We have squash on sale here all the time. So another way to make them for us. Thank you!

  2. Jenna, the squash boats look delicious and so easy to prepare. I would also enjoy in a crescent roll. I must get some fresh corn! Have a lovely Tuesday, it looks like it could be a rainy one here!

  3. Jenna, how fun these boats are filled with yummy food. The crescent rolls look delicious. Happy Tuesday.

  4. I’ve made tons of summer squash boats, but never thought to top them with the queen of summer vegetables, tomatoes! Great idea!

  5. These look so pretty and tasty! What a great idea!

  6. Kitty says:

    Both versions sound wonderful, Jenna! I’ve made zucchini stuffed boats, but the yellow squash gives more room. I like the idea of using Alfredo sauce as a binder. Meal in one is always a winner!!

    • Thanks Kitty, I love knowing there is a prepped 1 dish meal waiting in the fridge to pop in the oven later, the last thing I want to do at the end of the day is cook πŸ™‚

  7. Jenna, you make the most wonderful looking dishes ever! GIRL! I love anything with alfredo sauce too! YUM! Hugs and blessings, ,Cindy

  8. Mary says:

    These float my boat Jenna! β›΅

  9. Karen says:

    Both versions would be a winner in our house…yummy.

  10. Shannon@Belle Bleu Interiors says:

    Jenna, this looks yummy! I’m going to put this recipe in safekeeping. I have some yellow squash planted, and this will be perfect! Thanks for sharing!

    • I hope your garden produces a bounty of vegetables, I am so impressed that you planted your own vegetables as a way of dealing right now, can’t wait to see pics! Thanks Shannon!

  11. thefrenchhutch says:

    Oh this dish looks delicious! We love squash and this is a new way to prepare. I can’t wait to try this………

  12. Julie says:

    This looks so good and I bet tastes delicious. I will have to give these a try and thanks for the recipe.

  13. lghiggins says:

    Delicious and healthy looking!

  14. Cyndi Raines says:

    Pinned and yum yum to both versions! πŸ˜‹

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