Italian Stuffed Squash
Servings: 4
Ingredients
- 3 links talian Sausage (flavor of choice)
- 1/4 cup diced red pepper
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1/3 cup bread crubs
- 1/3 cup Parmesan cheese
- 1 tbsp diced parsley
- 4-6 yellow or green squash, depending on size
- olive oil
- Salt & Pepper, to taste
Instructions
- 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.
Notes
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.