STUFFED TATUME SQUASH

Stuffed Tatume Squash image

This is a spicy dish that resembles stuffed zucchini, except that you substitute Tatume squash for the zucchini. The subtle difference in flavor between the Tatume squash and zucchini makes for a unique and flavorful twist on stuffed zucchini. Hot chiles add more zip to the dish. A meal in itself!

Provided by sannfromsjca

Categories Stuffed Main Dishes

Time 1h35m

Yield 6

Number Of Ingredients 20

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Ingredients

2 (2 pound) Tatume squash
2 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium jalapeno pepper, finely chopped
1 serrano pepper, finely chopped
2 tablespoons dried parsley
1 teaspoon lemon-pepper seasoning
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 pound Italian pork sausages, casings removed
½ pound ground beef
1 cup grated Parmesan cheese, divided
½ cup dry bread crumbs
2 large eggs
salt and ground black pepper to taste
2 medium tomatoes, diced
1 cup prepared red pepper sauce
1 cup shredded mozzarella cheese
2 tablespoons basil leaves, cut into thin strips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Cut Tatume squash in half lengthwise. Scoop out the flesh in the center, leaving about 1/3 inch of the shell. Dice or chop the flesh in a food processor and transfer to a large bowl.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 2 to 3 minutes. Add jalapeno pepper, serrano pepper, parsley, lemon-pepper, oregano, and red pepper flakes; saute for 1 more minute. Add vegetables to diced squash.
Add pork sausage and ground beef to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Add meat mixture to the vegetable-squash mixture. Mix in 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until the filling is well combined.
Add remaining 1 tablespoon oil to the skillet. Add diced tomatoes and red pepper sauce. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Season with salt and pepper and remove from the heat.
Pour a ladleful of sauce into the bottom of the prepared baking dish. Fill one squash shell with the filling, making a large mound on top. Place in the baking dish and repeat with remaining squash and filling. Pour remaining sauce into the dish, and sprinkle the stuffed squash with the remaining 1/2 cup Parmesan and mozzarella cheese. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until squash is fork-tender and cheese is lightly browned, about 10 more minutes.
Garnish with fresh basil and serve.

Nutrition Facts : Calories 574.2 calories, Carbohydrate 35.8 g, Cholesterol 138.7 mg, Fat 34.3 g, Fiber 4.1 g, Protein 33.5 g, SaturatedFat 12.9 g, Sodium 1157.4 mg, Sugar 7.7 g