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I like Squash.  By popular demand (thanks Laura!), I am re-posting this “recommendation” for Stuffed Squash.  I wish I could tell you that it is super, super healthy, but as the key ingredient is sausage, I am not sure I could stand by that claim.  Maybe if you eat more squash per bite than sausage…  I did make this vegetarian once.  Note that this is all I will say about that.  I did it.  It wasn’t terrible.

Stuffed Squash

Cut squash in half.  Scrape out seeds.

Place halves in a baking dish with 1/2″ water in the bottom.  Bake at 375 for about 30 minutes or until the squash is softened.

Meanwhile, raid your fridge for random things to stuff that beauty with.  Start by saute-ing chopped onions and garlic in olive oil.  Throw in a bit of soy sauce, maybe some celery, chunks of mushrooms, bits of kale or any other greens that you might find down there.  Huck in some amazing sausage… like the breakfast kind or the stuff you can buy from the real, live meat counter.  When all of this is an amazing, bubbling mess, add torn up bread chunks or crumbled crackers.  Stir it all up and throw in a bit of shredded cheese (just enough to help all this stick together).  Weirdo variations that I have tried: nuts, raisins, grated carrots, grated zucchini, blue cheese, dried out parmesan, swiss chard (good!), beets (not so good!).

Pour off the water that you cooked the squash halves in, and flip them over so that they look like little boats.  Pack each half of squash with the stuffing mixture, pressing down to fill the fruit and then firmly mounding the additional stuffing.  Cook it all another 15-20 minutes or until it smells awesome.

In: food | | #