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| Squasage (Sausage-stuffed Squash) |
"This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!"
Ingredients :
- 2 acorn squash, halved and seeded
- 1 pound ground sausage
- 1 cup chopped celery
- 1/2 cup chopped mushrooms
- 1/4 cup chopped onion
- 1 egg, beaten
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H40M |
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- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
- Place squash, cut sides down, on the prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
- Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
- Bake in the preheated oven until filling is cooked through, about 20 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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