Sausage stuffed Turban Squash
|1 medium||turban squash|
|1 lb||seasoned pork sausage|
find more delicious recipes at www.porkbeinspired.com
|1 1/2 c||seasoned salad croutons|
|1 medium||white onion|
|4 clove||fresh chopped garlic|
|2 medium||red and yellow peppers|
|1/3 c||olive oil|
|4 dash(es)||each salt and pepper to taste|
|1 can(s)||14.4 oz. can of stewed tomatoes|
Pinched by frogladysmiles, and 19 more.
Sacramento area, CA
Member Since Apr 2011
This is my very favorite squash and it is a complete meal! One hint may be to have help with cutting this one open. It is very hard shelled.
Pre-heat oven to 375. Wash and open the turban squash and clean out the seeds and loose pulp.
In a heavy pan, season with olive oil and add onions, garlic and peppers (chopped) and tomatoes. When veggies are starting to cook add sausage and one can of seasoned tomatoes and cook on low for about 15 minutes. Salt and pepper. Put one cup of the croutoins on the base of the large end of the turban squash.
Next, add sausage mixure in the squash over the crouton and add the rest of the croutons on top (what you can fit).
Put top of turban on the larger portion and place in a large oven proof dish or bowl with about 2 cups of water at the bottom.
Cover with foil and place in the oven for about 1 1/2- 2 1/2 hours.
No need to check on it untill about 1 hour in. Its OK if water is gone but make sure it is cooking. Should be done in 1 1/2 hours depending on the size of the squash.
Enjoy with fresh green salad and some french bread!