Have a lot of squash in the garden this summer and don’t know what to do with it? Try this great new recipe!! This recipe serves 4. I only made two (one for dinner and one for lunch the next day and froze the additional filling to use in the future). It is made healthier by mixing the sausage with the turkey. By cooking them together you get all the great sausage flavors with half the fat!
4 sunburst squash
1/2 lb. hot Italian sausage
1/2 lb. lean ground turkey
1 sweet bell pepper, diced
1 c. chopped onion
2 cloves garlic, grated
1/2 c. dry Italian breadcrumbs
1/3 c. grated Parmesan cheese
8 oz. tomato sauce
1/2 c. chopped fresh parsley
To prepare squash, cut the tops off and scoop out all the seeds.
Heat a large sauce pan to medium high heat. Add sausage, turkey, pepper, onion, and garlic and cook until meat is cooked. Remove to a large bowl and cool. Once meat mixture is cooled, add bread crumbs, cheese and parsley.
Preheat the oven to 400 degrees. Place the squash cut side down in a baking pan with about 1 inch of water and microwave for 5 minutes (you will likely have to do this in 2 batches). Stuff the sausage with the filling mixture. Place in the oven and cook for 25 minutes. If you really like it crispy on the top, turn on the broiler and broil for 5 minutes.
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Slightly Indulgent Tuesday
Tuesdays at the Table
Tempt My Tummy Tuesday
About Amanda
My husband would love these. Great recipe.