Italian Sausage Stuffed Summer Squash
Recipes Italian Main Dish Pork Quick and Easy Seasonal cooking
Description
A great way to make your summer squash. It is great for just your family or company too. It makes a very pretty presentation. Leave out the sausage and you can have a great vegetarian dish as well.
Ingredients
2 large yellow squash, halved & seeds removed
1/2 cu. onion, finely diced
olive oil
salt & black pepper to taste
4 oz. spicy Italian sausage of your choice
1 tsp. minced garlic
1 1/2 cu. baby spinach leaves
1 tbl. butter
1 cu. fresh bread cubes
2 tbl. grated Parmesan cheese
1/2 tsp. Italian seasoning
1 1/2 cu. Italian cheese blend, divided
chopped fresh parsley
Directions
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Preheat the oven to 350°F. Lightly spray a 9 x 13 baking dish with cooking spray.
Use a spoon to remove the seeds from the squash and then cut in half.
Simmer covered skin side down, in 1/2 inch of water for around 7-8 minutes, or use a food steamer instead. Remove from the water and set aside to cool.
In a small skillet, saute the diced onion in a light drizzle of olive oil over medium high heat until translucent. Season with salt and pepper to taste. Add the Italian sausage and cook until brown. Add the minced garlic and spinach leaves. Sauté just until the spinach begins to wilt then remove from the heat.
In the same pan, melt 1 tbl. of butter. Add the cubed bread and sauté for 1-2 minutes until golden. Sprinkle the Italian seasoning over the bread cubes while toasting.
Add the bread cubes, spinach and sausage mixture to a mixing bowl. Mix together with 1 cup of shredded Italian cheese blend cheese and 2 tbl. of grated Parmesan cheese. Set aside.
Use a teaspoon to remove the seeds from the steamed squash. Place side by side in the baking dish. Season with salt and pepper to your taste. You can drizzle them with melted butter, if you like for added flavor.
Divide the filling evenly between the squash halves and sprinkle the remaining cheese on top.
Bake for 30-35 minutes until the filling is golden and the squash is cooked through. Sprinkle with chopped parsley and serve hot.