Stuffed Squash – November 16, 2013
We had a birthday celebration last night. I volunteered to make stuffed squash. Forget that I had never tasted Sweet Dumpling squash, and I had never stuffed a squash, and I was cooking for 17. Bah. I guessed at the proportions. Typical.
Big hit around the table.
Here you go:
10-15 Sweet Dumpling Squash, tops cut off, all seeds & membranes removed. Give yourself some time for this – it took awhile.
Leftover rice, rice pilaf, etc.
1 onion, finely chopped
5 stalks celery, finely chopped
Sweet Italian sausage, casing removed
Panko breadcrumbs, 1/2 cup
Parmesan cheese, 1/2 cup
1.) Saute onions and celery in olive oil or butter until almost translucent. Add sausage, and cook, stirring frequently, until it is cooked through.
2.) Remove from heat. In large bowl, add onion mixture, bread crumbs, cheese, and mix thoroughly. Stuff each pepper, return top
3.) Bake in preheated oven on 375 for about an hour.
So stinkin’ cute.