Sausage-Stuffed Turban Squash recipe
All Recipes Side Dish Vegetables Squash
Ingredients
- 3 pounds turban squash salt to taste 1 pound bulk pork sausage 1 cup chopped celery ½ cup sliced fresh mushrooms ¼ cup chopped onion ½ cup sour cream ¼ cup grated Parmesan cheese 1 egg, slightly beaten ¼ teaspoon salt
Nutrition Info
- 344.6 caloriescarbohydrate: 22.5 gcholesterol: 85.7 mgfat: 22.4 gfiber: 3.9 gprotein: 15.8 gsaturatedFat: 9.1 gservingSize: -sodium: 896.3 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Sausage-Stuffed Turban Squash
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly grease foil.
Cut the top off the squash using a serrated knife and scoop out seeds. Lightly salt the inside of squash. Place squash, cut-side down, onto the prepared baking sheet.
Bake in the preheated oven until tender, about 1 hour.
Cook and stir sausage, celery, mushrooms, and onion in a skillet over medium heat until sausage is browned and vegetables are tender, 10 to 15 minutes, drain excess grease.
Combine sour cream, Parmesan cheese, egg, and 1/4 teaspoon salt in a bowl. Stir sausage mixture into sour cream mixture.
Scoop the meat from the inside of squash, being careful not to tear the skin. Mash squash meat in a bowl.
Spoon some of the sausage mixture into the hollowed squash, making a ring. Spoon a ring of mashed squash over sausage mixture. Continue layering until all the sausage mixture and mashed squash are used.
Bake in the oven until heated through, 20 to 25 minutes.