This is one of my new favorite ways to enjoy summer squash! My kids thought it was great fun to each get their own half a squash (I’ll admit it, the hubby and I thought it was fun too!) I made two versions of the recipe; one using dairy cheese and the other using cashew cheese. They were both yummy, but I’ll share the dairy version with you since it was my fav!
This recipe works best with larger squash, but you can use smaller squash too. If you use 3 small squash, you will only need one-half or one-third of the filling recipe.
3 medium-large summer squash of any variety
1 lb. local breakfast or Italian sausage (I used Full Quiver Farms’ breakfast sausage-yum!)
1 garlic bulb, minced (8-10 cloves) or 1-2 elephant garlic cloves
1/2 onion, chopped
15 oz. can tomato sauce
1 t. salt
1/2 t. black pepper
1 t. oregano
2 T. red wine vinegar
1 cup water
2 cups cooked rice or quinoa
1 cup grated, local sharp cheddar cheese
1 cup dry bread crumbs or Panko
2 T. melted butter
To make the filling. . .
1. In a large skillet cook sausage, chopped onion, and minced garlic on med.-high heat until sausage is completely browned and cooked through.
2. Add tomato sauce, salt, pepper, oregano, red wine vinegar, and water. Simmer on low heat for 5 minutes.
3. Remove from heat and add cooked rice and cheese. Stir.
4. Combine melted butter and bread crumbs in a small dish.
To prep and stuff the squash. . .
5. Wash, cut, and seed the squash.
6. Place the squash halves into shallow baking pans.
7. Brush each squash half with olive oil and fill with the sausage mixture (generously heaping up as much as you can fit into the squash!
8. Sprinkle butter/bread crumb mixture on top of filling.
9. Add 2/3 cup water to each pan, and bake for 45 min.-1 hr. or until squash is soft when tested with a fork.
(Larger squash will take a full hour to bake, and smaller squash will be done in @ 45 minutes.)