BCL - Squasage (Sausage-stuffed Squash) Tasty Recipes

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Squasage (Sausage-stuffed Squash)

"This was a favourite recipe in my own family once I became growing up and now that I'm married, it's one in all my husband's preferred dishes. A super manner to use squash, that ample, reasonably-priced, and tasty fall veggie!"

Ingredients :

• 2 acorn squash, halved and seeded
• 1 pound floor sausage
• 1 cup chopped celery
• half of cup chopped mushrooms
• 1/four cup chopped onion
• 1 egg, crushed
• 1/2 cup bitter cream
• half cup grated Parmesan cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H40M

• Preheat oven to 375 levels F (one hundred ninety stages C). Grease a baking sheet or line with aluminum foil.
• Place squash, cut aspects down, on the organized baking sheet.
• Bake within the preheated oven till tender, approximately 1 hour. Flip squash halves over and set aside to cool.
• Heat a huge skillet over medium-excessive heat. Cook and stir sausage in the warm skillet until browned and crumbly, five to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; prepare dinner and stir until celery is softened, 5 to 10 mins. Remove skillet from warmness.
• Beat egg in a huge bowl; stir in sour cream and Parmesan cheese. Stir cheese aggregate into sausage aggregate. Fill squash halves with sausage filling.
• Bake inside the preheated oven until filling is cooked through, approximately 20 minutes.

Notes :

• Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it frivolously, and make clean-up less difficult.

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