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Sausage Stuffed Turban Squash

Southern.Crockpot's picture
Ingredients
  Squash 3 Pound
  Salt To Taste
  Mild bulk sausage 1 Pound
  Celery 1 Cup (16 tbs), chopped
  Onion 1⁄4 Cup (4 tbs), chopped
  Mushrooms 1⁄2 Cup (8 tbs), sliced
  Egg 1 , beaten
  Commercial sour cream 1⁄2 Cup (8 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Salt 1⁄4 Teaspoon
Directions

GETTING READY
1) Cut the small upper portion from the squash and cut down till the seeds.
2) Remove all seeds from the squash to make a cavity and discard the upper portion and seeds.
3) Season the cavity with salt.
4) Preheat oven at 375°.
5) In a bowl, add egg, sour cream, cheese and 1/4 teaspoon salt to combine together.

MAKING
6) Use a 9-inch square baking pan to place the squash by keeping the open part downwards.
7) Pour water to fill the pan till 1 inch.
8) Place the baking pan inside the oven and bake for an hour or until it becomes tender.
9) In a heavy skillet, add sausage, celery and onion to cook for 5 minutes, for preparing crumbled sausage.
10) Add 1/2 cup mushrooms to the skillet.
11) Cook all together until the meat turns brown. Drain the excess liquid.
12) Pour in the egg mixture to sausage mixture and mix thoroughly.

FINALIZING
13) Spoon this mixture into the cavity of squash.
14) Place the stuffed squash, in upright position, into the baking pan with reserved water.
15) Place the pan inside oven and bake for another 20-25 minutes.

SERVING
16) Garnish the baked and stuffed squash with parsley and mushrooms, before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Sausage
Interest: 
Party, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
30 Minutes
Ready In: 
90 Minutes
Servings: 
6

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