Sausage Stuffed Turban Squash Recipe
Ingredients
| 1 3-pound turban squash | ||
| Salt | To Taste | |
| 1 pound bulk pork sausage | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| 1 slightly beaten egg | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | 1/4 Teaspoon | |
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.
Chef
