STUFFED SUMMER SQUASH
This stuffed squash recipe is so good and full of so much flavor! The Italian sausage and cheeses really make this dish. The spicy sausage gives it a little kick. All the flavors blend so well and baked in the tender squash it is good. This would be a great dish in the summer when squash is plentiful. Hearty enough to be a main...
Provided by Linda Wasko
Categories Other Side Dishes
Time 50m
Number Of Ingredients 13
Steps:
- 1. THE SHELLS: Preheat oven to 375. Take a lengthwise slice from each squash & zucchini, about 1/4 inch thick, and reserve. Using a spoon or melon baller scoop out the insides and discard.
- 2. Place shells in baking dish and sprinkle insides with salt & pepper.
- 3. Chop the reserved squash/zucchini and set aside.
- 4. STUFFING: Heat oil in large skillet and saute onions and garlic until softened. Add the sausage and break up into small pieces cooking until no longer pink.
- 5. Add the chopped squash mixture, Italian seasoning, and however much salt and pepper you like. Cook about 3 - 5 minutes to get all the flavors together.
- 6. Remove from heat and let cool slightly.
- 7. Into the sausage mixture stir in the cheeses and bread crumbs. Whisk the egg and add to mixture.
- 8. Fill the shells with stuffing. Cover with foil and bake in 375 degree oven for 20 minutes.
- 9. Carefully remove foil and bake for another 10 minutes.
- 10. Cool slightly but don't wait too long to dig in. These are so yummy.
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