Sausage Stuffed Turban Squash
|Turban squash||3 Pound (1 squash)|
|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)|
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 375Â° till tender, about 1 hour.
Meanwhile, in skillet combine pork sausage, celery, mushrooms, and onion; cook till vegetables are tender and meat is brown.
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.
Serving size: Complete recipe
Calories 2057 Calories from Fat 1403
% Daily Value*
Total Fat 157 g241.2%
Saturated Fat 67.4 g336.9%
Trans Fat 0 g
Cholesterol 720.6 mg240.2%
Sodium 3892.4 mg162.2%
Total Carbohydrates 74 g24.7%
Dietary Fiber 22.6 g90.3%
Sugars 45.3 g
Protein 104 g207%
Vitamin A 109.3% Vitamin C 424.3%
Calcium 94.8% Iron 66.3%
*Based on a 2000 Calorie diet