Sausage and Rice Stuffed Summer Squash
Sausage and Rice Stuffed Summer Squash might be just the side dish you are searching for. This gluten free recipe serves 4. One portion of this dish contains about 16g of protein, 32g of fat, and a total of 391 calories. If you have apple, summer squash, ground coriander, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Place the squash halves cut sides down into a baking dish, and pour in enough water to cover the bottom of the pan.
Bake in the preheated oven until the squash is tender, about 30 minutes.
While the squash is baking, bring 2 cups of water to a boil in a saucepan over medium heat, and stir in the margarine and the contents of the rice package. Reduce heat to a simmer, and cook until rice is tender, about 7 minutes. Set the prepared rice aside.
Heat a large skillet over medium heat, and cook the sausage, mushrooms, coriander, and salt (if needed) until the sausage is browned, about 10 minutes.
Mix the sausage mixture with the cooked rice mixture in a bowl, and lightly stir in the apple, pecans, and Cheddar cheese.
Pour melted butter into a baking dish, and place the squash, hollow sides up, into the dish. Stuff the rice and sausage mixture into the squash, allowing the stuffing to mound up and overflow into the dish if necessary.
Sprinkle the stuffed squash with Parmesan cheese.
Return to oven, and bake until the stuffing is hot and the cheese topping has browned, about 30 more minutes.