Italian Stuffed Squash

Name: Italian Stuffed Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium-small patty pan squash; 3/4 pound bulk Italian Sausage; 2 teaspoons extra virgin olive oil; 1 small yellow onion; 1 clove garlic; 1 14.5 oz can petite diced tomatoes, drained; 1 tablespoon fresh chopped Italian herbs; 1/4 cup dry white wine; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/3 cup freshly grated Parmesan cheese

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4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
394 kcal
Course
Main Course
Cuisine
Italian

Italian Stuffed Squash

Nevaeh Sloan

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Delicious, healthy and visually beautiful, this Italian Stuffed Squash will impress your dinner guests!

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Ingredients

Servings

4 medium-small patty pan squash (see NOTE for other squash options)
3/4 pound bulk Italian Sausage
2 teaspoons extra virgin olive oil
1 small yellow onion ,diced
1 clove garlic ,minced
1 14.5 oz can petite diced tomatoes, drained
1 tablespoon fresh chopped Italian herbs (rosemary, thyme, oregano, basil, sage)
1/4 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan cheese

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Instructions

Bring a large stock pot of water to a boil and boil the squash for 15-20 minutes just until barely fork tender. When cool enough to handle, cut the tops off and scoop out the seeds and a little of the flesh to make a cavity for the filling.
Preheat the oven to 350 degrees F.
In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt and pepper. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.
While the mixture is simmering, prepare the squash. Fill the cavity of each squash with the sausage mixture and top with 3 tablespoons of Parmesan cheese. Place the "lids" on top of each squash.
Bake for 15-20 minutes or until the squash feels tender when squeezed or a fork can be easily inserted through the flesh. (See NOTE if using a different squash variety)

Notes

Patty pan squash is a variety of Summer squash. In this recipe it's first boiled and then stuffed and baked. You can also use firmer, Winter squash with a "lid" for this recipe (like acorn squash) but make the following adjustments: Do not boil first. Preheat oven to 400 degrees F and bake about an hour or until a fork can be easily inserted into the flesh.

Nutrition Information

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Calories 394kcal (20%) Carbohydrates 15g (5%) Protein 17g (34%) Fat 31g (48%) Saturated Fat 11g (55%) Cholesterol 72mg (24%) Sodium 1336mg (56%) Potassium 779mg (22%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 540IU (11%) Vitamin C 44mg (49%) Calcium 178mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 394 kcal

% Daily Value*

Calories	394kcal	20%
Carbohydrates	15g	5%
Protein	17g	34%
Fat	31g	48%
Saturated Fat	11g	55%
Cholesterol	72mg	24%
Sodium	1336mg	56%
Potassium	779mg	17%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	540IU	11%
Vitamin C	44mg	49%
Calcium	178mg	18%
Iron	3mg	17%