Stuffed Delicate Squash
"This is a perfect meal on a rainy, windy, Seattle evening. The flavors will warm you, and you'll be craving this dish every Fall to come."
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 delicate squash
- 1⁄2 cup onion, finely chopped
- 3 celery, stalks- finely chopped
- 2 large garlic cloves, finely chopped
- 3⁄4 cup sausage, browned and broken up
- 1 (8 ounce) can whitey kidney beans
- 1⁄2 cup breadcrumbs
- 1 (8 ounce) can low-fat cream of mushroom soup (heated)
- 1 cup monterey jack cheese, cheese- shredded
- 1⁄2 cup parmesan cheese, grated
- salt, pepper, sage
directions
- Cut squash in half, lengthwise.
- scoop out seeds.
- drizzle olive oil, and sprinkle with salt and pepper.
- roast at 400 degrees for 1 hour. Take out and set aside when done.
- meanwhile.
- Brown sausage, and break up into small pieces. set aside.
-
In same pan:
- chop celery, onion, garlic. heat pan at medium heat and saute 8 minutes.
- Add sausage and beans (drained and rinsed),
- add salt, pepper, and sage to taste,
- Add can of heated soup
- mix breadcrumbs, 3/4C monteray jack, and parmesean cheese.
- then mix into pan with onion, celery, sausage and bean mixture.
- Spoon mixture into squashes. place back into 400 degree oven for 20 minute.
- remove and spinkle with Montery jack cheese and broil for 5 minute
- enjoy.
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