I am huge fan of Italian Sausage. I love its strong or subtle flavors (depending on if I use the hot or sweet variety). I also believe it can make any dish taste better. Adding it to my spaghetti sauce or lasagna is a no-brainer for me. But I really like adding it to other dishes that might seem less obvious.
I’m also a big fan of squash of all kinds. The kids? Not so much, but they all enjoy this one because they’ll at the very least pick out all of the stuffing. I comfort myself with the thought that they’re still getting some extra veggies in there without really realizing it. Right?
- 3 links Italian Sausage (flavor of choice)
- 1/4 c. diced red pepper
- 1/4 c. diced onion
- 1 clove garlic, minced
- 1/3 c. bread crumbs
- 1/3 c. Parmesan cheese
- 1 T. diced parsley
- 4-6 yellow or green squash, depending on size
- Olive oil
- Salt & Pepper, to taste
- Cut and remove the casings from the Italian sausage links and crumble into a skillet. Add the red pepper, onion and garlic. Cook for about 10 minutes, until the sausage is fully cooked. Drain. Remove from heat and cool.
- Once cooled, combine the sausage mixture with the bread crumbs, Parmesan cheese and parsley.
- Cut the squash in half lengthwise and scoop out the centers with a spoon. Discard or reserve for another purpose. (I froze mine to add to the pot next time I make a homemade stock.)
- Spoon the filling into the cavities in the squash in generous portions. Drizzle the squash halves and filling with olive oil. Sprinkle with salt and pepper.
- Bake at 425 degrees for 15-20 minutes, until squash is completely tender and lightly browned.
I haven’t tried freezing these, but I bet they’d freeze really well. I’d probably bake, and then cool and freeze on a cookie sheet before transferring to plastic freezer bags for storage. The reason I’ve never freezed them is because I love the leftovers (if there are any) for lunch.