stuffed squash
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Getting the kids to eat veggies (and the Hubby to eat squash) was a challenge I felt up to, and when I created this dish, it became an instant favorite. The only challenge to making this dish is finding the Virginia ham sausage. The chunks of ham make this savory and filling - perfect for those chilly nights.
yield
4 serving(s)
prep time
30 Min
cook time
20 Min
method
Bake
Ingredients For stuffed squash
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4 lgcrookneck or any yellow squash
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1 1/2 cVirginia ham sausage
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1 cPace picante sauce
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1 cdiced yellow onion
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1/3rdsleeve saltine crackers, crushed
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1 1/2 cshredded sharp cheddar cheese
How To Make stuffed squash
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1Preheat your oven to 375 degrees F. Clean and slice the squash in half, allowing it to lie on its side after stuffing. With a small spoon, scoop the flesh out of each half, leaving about a 1/4 of an inch of skin and flesh inside. Set this aside, to saute' later. Fill a large pan with salted water and place shells inside. Place on low heat and allow to simmer for about 15 minutes. Be careful not to overcook the shells.
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2While shells are simmering, take the scooped out portion of the squash and place in a skillet with the onions and sausage. Saute until the onions are clear and the sausage lightly browned. Add the picante sauce and cheese. Gently fold in about 3/4ths of the cracker crumbs.
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3Drain squash shells and place in a shallow casserole dish. Taking a soup spoon, scoop the squash mixture into the shells, heaping it nicely, but allow for a topping with the shredded cheese.
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4Place the dish into the center of the oven and bake for about 20 minutes or until the cheese is bubbly. Serve with a green salad and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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