Squasage (Sausage-stuffed Squash)

Name: Squasage (Sausage-stuffed Squash)
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 acorn squash, halved and seeded; 237 milliliters chopped celery; 1 egg, beaten; 454 grams ground sausage; 118 milliliters chopped mushrooms; 59 milliliters chopped onion; 118 milliliters grated Parmesan cheese; 118 milliliters sour cream

Squasage (Sausage-stuffed Squash) is a gluten free and primal recipe with 4 servings. This main course has 562 calories, 26g of protein, and 40g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan cheese, onion, mushrooms, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.

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Aluminum Foil

Baking Sheet

Oven

Place squash, cut sides down, on the prepared baking sheet.

Ingredients you will need

Squash

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Baking Sheet

Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.

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Squash

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Oven

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

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Sausage