Sausage Stuffed Turban Squash Recipe
In a few words, sausage stuffed turban squash is described as heavenly, superb and outstanding. The most essential ingredient in sausage stuffed turban squash is always vegetable. This sausage stuffed turban squash is a suitable low calorie dish for all. Sausage stuffed turban squash goes perfectly as side dish. Try this recipe for sausage stuffed turban squash and comeback and let me know how you enjoyed this sausage stuffed turban squash recipe.
Ingredients
1 3-pound turban squash
Salt
1 pound bulk pork sausage
1 cup chopped celery
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 slightly beaten egg
1/2 cup dairy sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
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.
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.
