Italian Stuffed Squash
User Reviews
4.8
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
394 kcal
-
Course
Main Course
-
Cuisine
Italian
Italian Stuffed Squash
Report
Delicious, healthy and visually beautiful, this Italian Stuffed Squash will impress your dinner guests!
Share:
Ingredients
- 4 pattypan squash see NOTE for other squash options, medium-small
- 3/4 pound Italian sausage bulk
- 2 teaspoons extra virgin olive oil
- 1 yellow onion diced, small
- 1 clove garlic ,minced
- 1 diced tomatoes 14.5 oz can, petite, drained
- 1 tablespoon italian herbs rosemary, thyme, oregano, basil, sage, fresh, chopped
- 1/4 cup white wine dry
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/3 cup Parmesan Cheese freshly grated
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
8 reviews
Excellent
Other Recipes
You'll Also Love
