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Sausage Stuffed Turban Squash Recipe
|Turban squash||3 Pound|
|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)|
Serving size: Complete recipe
Calories 2046 Calories from Fat 1401
% Daily Value*
Total Fat 157 g241%
Saturated Fat 67.4 g336.8%
Trans Fat 0 g
Cholesterol 720.6 mg
Sodium 3890 mg162.1%
Total Carbohydrates 72 g24.2%
Dietary Fiber 22.1 g88.4%
Sugars 44.6 g
Protein 102 g204.1%
Vitamin A 109.3% Vitamin C 422.6%
Calcium 94.7% Iron 65%
*Based on a 2000 Calorie diet
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.
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.