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Sausage Stuffed Turban Squash

Chef.at.Home's picture
Ingredients
  Turban squash 3 Pound
  Salt To Taste
  Bulk pork sausage 1 Pound
  Chopped celery 1 Cup (16 tbs)
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Slightly beaten egg 1
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
Directions

Cut slice from stem end of squash so squash will stand upright.
Cut out turban end; scoop out seeds.
Lightly salt inside of squash.
Place squash, scooped end down, in shallow baking pan.
Bake at 375° till tender, about 1 hour.
Meanwhile, in skillet combine pork sausage, celery, mushrooms, and onion; cook till vegetables are tender and meat is brown.
Drain well.
Combine egg, sour cream, Parmesan cheese, and the 1/4 teaspoon salt.
Stir into sausage mixture.
Turn squash scooped end up; fill with sausage mixture.
Bake 20 to 25 minutes longer.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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