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Stuffed Cucuzza Squash is filled with a savory, meatball-style mixture and roasted in a fragrant tomato basil sauce until tender and flavorful. Enjoy it as a main dish with a light salad for a wonderful, Sicilian-inspired summer meal!
I love making stuffed vegetables year-round with what’s in season. It’s a nice way to switch things up in the kitchen and allows for loads of creativity.
Here, I’ve stuffed long and lanky, Sicilian squash called cucuzza with a flavorful mixture of Italian sausage, ground beef, mozzarella and pecorino cheeses, onions, garlic, spinach, fresh basil and, for something different, shredded potatoes. Once stuffed, the squash is baked with tomato basil sauce. It’s a filling and delicious way to enjoy the unique, Italian summer vegetable!
Some of my other favorite stuffed veggie recipes are Stuffed Long Hots, Italian Stuffed Peppers, Sausage Stuffed Cubanelle Peppers, Stuffed Zucchini, Sicilian Stuffed Eggplant and Stuffed Artichoke Bottoms.
What is Cucuzza?
Cucuzza (pronounced ku-koo-za) is often referred to as “gagootz” or “googotz”. It’s a long, cylindrical Italian squash with a smooth, pale green exterior that is harvested in the hot summer months of July and August. Originating from Sicily and the other southern regions of Italy, its seeds were likely brought over from the old country years ago with Italian immigrants. Its signature characteristic is its length–it sometimes grows more than 3 feet long!
You rarely find baseball bat-shaped gagootz at grocery stores, if at all, as it isn’t cultivated commercially due to it being a high maintenance food to grow and mostly appealing to a niche group of people. It’s mostly available at farm stands, farmers’market and in home gardens. Traditionally, neighbors would share their cucuzza seeds with each other if anyone forgot to save them from the previous year’s crop. To many Italian Americans, the annual cucuzza harvest is as much a part of summer as the tomato.
With its mild, sweet and subtly nutty flavor, cucuzza is very similar in taste and texture to zucchini and summer squash, albeit it takes longer to cook. So, even if you don’t have a source for this veggie, this and other cucuzza recipes can 100% be made with zucchini (or even yellow squash). The main difference in preparation is that cucuzza (unless very young) needs to be peeled and deseeded.
This Sicilian squash can be cooked just like any other summer squash–grilled, fried, stuffed, roasted, stewed (for ghiotta di cucuzza) or turned into Cucuzza Soup. Read more about this unusual vegetable as well as the first cucuzza recipe I posted here.
Hope you can get your hands on some ga-gootz this summer to enjoy this easy recipe! I love that it’s more or less a complete meal in and of itself, containing lots of veggies and protein, along with a built-in sauce in which the squash is roasted. It’s so rich in both flavor and texture! Mangia bene!
Ingredients for Stuffed Cucuzza Squash
To make this stuffed gagootz recipe, we’ll be using the following ingredients:
- Cucuzza Squash: The star of the dish! Be sure to read more about this veggie above.
- Ground Beef and Italian Sausage: A great flavor combination! Use hot or sweet Italian sausage and a lean blend of ground beef.
- Potato: Shredded potato is used here as a binder and filler in lieu of the more traditional bread or rice. Potatoes are naturally gluten-free, but if you’d like a more carb-friendly option, choose riced cauliflower.
- Onions, Garlic, Fresh Basil: No explanation necessary! All are important flavor builders.
- Cheese: I used two cheeses here–mild mozzarella and sharp Pecorino Romano. They complement the other flavors in the dish perfectly! If you find pecorino too strong for your tastes, feel free to replace it with something milder, like parmesan. As for the mozzarella, it’s always best to shred it yourself to avoid the anti-caking agents that are added to pre-shredded cheeses. I always buy whole milk block mozzarella and then shred it myself on a box grater.
- Spinach: I like to add nutritious green vegetables whenever I can while cooking. I used baby spinach leaves in this recipe which are tender and cook quickly, but you can use frozen spinach if you prefer. Just be sure to fully defrost it and squeeze as much liquid as possible out of it before adding it to the filling mixture.
- Eggs: The role of eggs is to bind the meat with the other ingredients so that they do not fall apart or become too flimsy during the cooking process.
- Tomato Basil or Marinara Sauce: This is used on the bottom of the baking pan and then the stuffed cucuzza pieces are arranged on top of it. It adds moisture to the cooking process, but also provides a complementary built-in sauce for the finished dish. Use homemade tomato sauce or your favorite store-bought variety.
How to Make Stuffed Cucuzza Squash, Step-by-Step
Here are the steps to make this gagootz recipe:
- Preheat oven to 350˚F and arrange a rack in the center. Then make the filling by combining Italian sausage, ground beef, mozzarella and pecorino cheeses, onion, spinach, basil, eggs, garlic, shredded potatoes and spices in a bowl and mix well.
- PRO-TIP: As an alternative to this filling mixture, you can use your favorite meatball recipe.
- Next, prep the cucuzza squash: Slice off and discard the ends, then peel it. Then, slice the squash pieces in half lengthwise and deseed them using a small spoon or grapefruit spoon. Cut the squash into smaller pieces, about 2 to 3” long each.
- PRO-TIP: You may need to peel the cucuzza twice if the texture is gritty (which may happen with older squash).
- Season the hollowed-out surface of each squash piece with a light sprinkling of salt and pepper. Place tomato sauce on the bottom of a baking dish(es). Mix in a small drizzle of olive oil with the sauce.
- Then, place a generous portion of the filling into each squash piece. Nestle the stuffed cucuzza pieces on top of the sauce in rows, stuffing side up and drizzle them lightly with a small amount of olive oil.
- PRO-TIP: If you have filling leftover after having stuffed all the squash, form them into small meatballs and pan-fry them for a delicious snack!
- Cover the baking dish(es) securely with foil and place them on the middle rack in the oven. Roast the stuffed squash in the oven for 30 minutes. Then, remove the foil, increase the heat to 400˚F and continue baking until the squash flesh is completely tender (as tested with a knife). This could take another 30 minutes or so.
- PRO-TIP: These times are approximate as the firmness of each cucuzza squash is different based on its age. The larger and older the squash, the longer it will take to cook. If you feel that the squash needs more time to cook but is drying out a bit, add a splash of water to the pan and recover it.
- Let the finished, roasted stuffed cucuzza rest for about 5 minutes, then transfer them to a serving platter and either drizzle some sauce from the pan over them or serve the sauce on the side. Sprinkle lightly with pecorino, if desired. Enjoy!
Recipe Substitutions and Variations
- Can’t find Cucuzza? If you don’t have a source for this veggie, this and other cucuzza recipes can 100% be made with zucchini (or even yellow squash). Also, the stuffing in this recipe would work really great as a stuffing for other vegetables, like bell peppers, tomatoes or eggplant.
- Rice/Bread: Cooked rice or diced day-old bread ae both great substitutes for the shredded potatoes if you prefer them.
- Change the meats: If beef and/or Italian sausage are not your thing, try ground turkey, chicken or even lamb in this stuffed cucuzza recipe. Some meats and blends are more lean than others and may affect the texture of the resulting dish, fyi. You can also use your favorite meatball recipe as an alternative to the filling below!
- Add Some Heat! Choose hot Italian sausage and/or use an arrabbiata sauce as the sauce base. And, don’t forget to drizzle some homemade Italian chili oil over the finished product!
- For a crispier finish, try some breadcrumbs sprinkled on the stuffed veggie along with the final sprinkling of pecorino and before they are placed under the broiler. (optional recipe step)
- Cook it on the Stove: If you prefer, you can make this recipe on the stovetop. Just spoon the marinara sauce into a large rondeau or Dutch oven, then place the stuffed squash in the sauce and cook over medium heat. Follow the guidelines in the recipe below to determine when the squash is finished cooking.
Frequently Asked Questions for Stuffed Cucuzza Squash
Unfortunately, it’s a bit difficult to find this unique Sicilian squash at the supermarket. Cucuzza is not commercially cultivated in the U.S. and is basically localized to home gardeners and specialty growers and farms. My best suggestion is to reach out to local farmers and ask them about it. Usually, if they are Italian American, they will have a small supply.
Or, buy some cucuzza seeds and try your hand at growing it yourself! Here are some tips on how to grow and care for cucuzza. Growing it is very similar to growing any other summer squash or gourd. You will definitely need a trellis since cucuzza is a vining plant and can reach lengths longer than 10 yards.
With a mild, sweet and subtly nutty flavor, cucuzza is very similar in taste and texture to zucchini and summer squash, albeit it takes longer to cook. So, even if you don’t have a source for this veggie, this and other cucuzza recipes can 100% be made with zucchini (or even yellow squash). The main difference in preparation is that cucuzza (unless very young) needs to be peeled and deseeded and will need to be cooked longer to become tender.
Yes, once cucuzza mature, they become seedy with large seeds and also develop a thick skin. Peel the squash and remove its seeds. You may need to peel the cucuzza twice if the texture is gritty (which my happen with older squash).
Younger, smaller cucuzza have softer seeds which can be left in when cooking and eaten. The older the cucuzza, the tougher the seeds.
Cucuzza is really large, so it likely won’t fit in your crisper drawer. But, it should be stored in the refrigerator if you’re not going to cook it for a few days. You may need to cut the cucuzza in half to fit it into your fridge. If so, wrap the cut end with plastic wrap. Use it within one week.
You can also freeze peeled, seeded and cubed or sliced cucuzza for several months if you’re lucky enough to have an excess! Be sure to blanch the pieces for 1 minute before placing them freezer bags. Keep frozen for up to 6 months. But, know that its texture will change once frozen. Instead, I suggest cooking it in a recipe, like this soup recipe, and then freezing the soup itself.
TOP TIPS FOR STUFFED CUCUZZA SQUASH
- Cucuzza: This recipe also works with other summer squash, such as classic green, gray or 8-ball zucchini or yellow crookneck (aka, “summer”) squash. If you use one of these varieties, they will cook a lot quicker than the cucuzza. Also, as cucuzza is technically a gourd, it has a thicker skin. This skin must be peeled and large seeds that should be removed. Younger, smaller cucuzza have softer seeds which can be left in when cooking and eaten. The older the cucuzza, the tougher the seeds.
- Make in Advance: The filling can be made in advance and held in the refrigerator for one day. Similarly, the cucuzza can be stuffed and held, raw, in the refrigerator for up to one day before baking. You technically can freeze the raw stuffed cucuzza. But, I do not recommend this as it will compromise the quality and texture of the dish.
- Serving Suggestions: This Meat Stuffed Italian Squash is hearty and should definitely be considered a main course. Some great accompaniments for this dish are a simple pasta with garlic and oil, sautéed broccoli rabe, grilled eggplant, roasted zucchini, mashed potatoes or a simple mixed green salad with a light wine vinaigrette.
- Storage: To store leftovers, first cool the stuffed cucuzza completely. Then refrigerate them in an airtight container for up to 5 days or freeze them in a freezer container for up to 3 months. They do not need to be completely thawed before reheating.
More Great Recipes to Try
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Stuffed Cucuzza Squash (Sicilian Squash/Gagootz)
Equipment
- Cheese grater (optional)
Ingredients
For the Filling:
- 1 pound hot or sweet Italian pork sausage, casings removed
- 1 pound ground beef (See NOTES.)
- 8 ounces shredded mozzarella (See NOTES.)
- 1 heaping cup small diced yellow onion
- 5 ounces baby spinach, chopped (See NOTES below if using frozen spinach.)
- ½ cup chopped fresh basil
- ½ cup grated pecorino cheese
- 2 large eggs, beaten
- 2 Tbsp minced garlic
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper
- 2 Russet or Idaho potaotes (about 1⅓ pounds)
For the Cucuzza Squash:
- 1 cucuzza squash (See NOTES.)
- Pinch salt and black pepper
- 4-5 cups tomato basil sauce (either homemade or store bought)
- Extra virgin olive oil
- Grated pecorino cheese (optional for broiling/serving)
Instructions
- Arrange a rack in the center of the oven and preheat it to 350˚F. Then, gather and prep all ingredients according to specifications above.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- First, make the filling: Combine the sausage, beef, mozzarella, onion, spinach, basil, pecorino, eggs, garlic and spices in a bowl and mix well. Then, peel and shred the potatoes and mix them immediately into the stuffing mixture (so that they do not turn brown) and stir until all ingredients are well combined. (NOTE: As an alternative to this filling mixture, you can use your favorite meatball recipe.)1 pound hot or sweet Italian pork sausage,, 1 pound ground beef, 8 ounces shredded mozzarella, 1 heaping cup small diced yellow onion, 5 ounces baby spinach,, ½ cup chopped fresh basil, ½ cup grated pecorino cheese, 2 large eggs,, 2 Tbsp minced garlic, 1 tsp salt, ½ tsp black pepper, ¼ tsp crushed red pepper, 2 Russet or Idaho potaotes
- Pan-fry a small amount of the filling and taste test to check seasonings before stuffing the squash. Adjust seasonings if necessary. Then, cover the bowl with plastic wrap and let this mixture sit for about 15 minutes while you prepare the cucuzza squash.
- Prep the cucuzza squash: Slice off and discard the ends then peel it. You may need to peel the cucuzza twice if the texture is gritty (which my happen with older squash).1 cucuzza squash
- Then, slice the squash pieces in half lengthwise and deseed them using a small spoon or grapefruit spoon. Cut the squash into smaller pieces, about 2 to 3” long each.
- Place the tomato sauce on the bottom of a baking dish that is large enough to hold all the squash pieces. Or, use more than one baking dish. Then, mix in a small drizzle of olive oil with the sauce.4-5 cups tomato basil sauce, Extra virgin olive oil
- Next, season the hollowed-out surface of each squash piece with a light sprinkling of salt and pepper.Pinch salt and black pepper
- Then, place a generous portion of the filling into each squash piece. (See photos above.)
- Nestle the stuffed cucuzza pieces on top of the sauce in rows, stuffing side up and drizzle them lightly with a small amount of olive oil. (The pieces can touch each other, fyi.)
- Cover the baking dish(es) securely with foil and place them on the middle rack in the oven. Roast the stuffed squash in the oven for 30 minutes. Then, remove the foil, increase the heat to 400˚F and continue baking until the squash flesh is completely tender (as tested with a knife). This could take another 30 minutes or so. In addition, the stuffing should reach an internal temperature of 165˚F. (Use a stem thermometer to test this.) The stuffing will likely reach its required internal temperature before the squash flesh is tender.
- Please note that these times are approximate as the firmness of each cucuzza squash is different based on its age. The larger and older the squash, the longer it will take to cook. If you feel that the squash needs more time to cook but is drying out a bit, add a splash of water to the pan and recover it.
- (Optional) Once the squash is finished cooking, if you’d like an extra char on it, remove the pan from the oven and change the oven setting to broil. Sprinkle some pecorino cheese over the squash and place under the broiler for 1-2 minutes only to lightly char. Pay close attention during this step and do not walk away as broiling can turn to burning very quickly.Grated pecorino cheese
- Let the finished, roasted stuffed cucuzza rest for about 5 minutes, then transfer them to a serving platter and either drizzle some sauce from the pan over them or serve the sauce on the side. Sprinkle lightly with pecorino, if desired. Buon Appetito!
Notes
- Can’t find cucuzza? If you don’t have a source for this veggie, this and other cucuzza recipes can 100% be made with other summer squash, such as classic green, gray or 8-ball zucchini or yellow crookneck (aka, “summer”) squash. If you use one of these varieties, they will cook quicker than the cucuzza.
- This recipe was made using 1 large cucuzza squash (weighing 4 pounds, 2 ounces and 27” long) and makes a large batch. It can easily be cut in half for a smaller batch made with half of a long cucuzza, but it does freeze really well! I figured approximately 3 pieces per serving as an entree, but adjust accordingly.
- As cucuzza is technically a gourd, it has a thicker skin that must be peeled and large seeds that should be removed. Younger, smaller cucuzza have softer seeds which can be left in when cooking and eaten. The older the cucuzza, the tougher the seeds. Also, you may need to peel the cucuzza twice if the texture is gritty (which my happen with older squash).
- If you prefer, you can cut the peeled cucuzza into small cylinders, hollow them by removing the seeds, stuff them, then place them standing in the baking dish.
- I used a lean (90/10) ground beef mixture here since the sausage has a high fat content. But, you can use whichever blend you prefer.
- It’s always best to shred the mozzarella yourself to avoid the anti-caking agents that are added to pre-shredded cheeses. I always buy whole milk block mozzarella and then shred it myself on a box grater.
- Fresh baby spinach is the quicker and easier option for this recipe, but if you prefer to use frozen chopped spinach, just be sure to fully defrost it and squeeze as much liquid as possible out of it before proceeding with the recipe.
- The filling mixture can be made in advance and held, covered, in the refrigerator for one day until you are ready to use it. Similarly, the cucuzza can be stuffed and held, raw, in the refrigerator for up to one day before baking. While you technically can freeze the raw stuffed cucuzza, I do not recommend it as it will compromise the quality and texture of the dish.
- If you have filling leftover after having stuffed all the squash, form them into small meatballs and pan-fry them for a delicious snack!
- To store leftovers, cool the stuffed cucuzza completely, then refrigerate them in an airtight container for up to 5 days or freeze them in a freezer container for up to 3 months. They do not need to be completely thawed before reheating.
I made this recipe and my family loved it! Reminded me of the dish my aunt used to make with homegrown cucuzza. Also, will be making that delicious filling again as our meatballs!