Tuesday, December 27, 2011

Parmesan & Mushroom Stuffed Squash

(This is the basic recipe below but with Italian turkey sausage, walnuts and spinach added to make it a meal instead of a side dish.)
I created this stuffed squash recipe and it turned out so surprisingly tasty that I think I'll make it for my Thanksgiving Turkey stuffing next year! Moist, buttery... just right...

3 smallish to medium yellow and/or zucchini squash (I have found that the smaller ones, with thin skins are the best picks.)

Using a paring knife, cut each squash in half lengthwise, then carefully "carve" out the middle as you would a canoe, saving the "scraps." (You want your "squash canoe" to be about 1/2 inch thick all around.) Put the squash in a microwave proof dish (7 by 9 inch Pyrex works well), cut side down and nuke for about 3 minutes.

In the meantime, make the stuffing:

In a skillet, saute 2 grated garlic cloves and 1/4 red onion chopped fine in about 3 T. olive oil.
Dice 1 large Portabello mushroom, add to the skillet.
Chop the saved inner pieces of squash and toss into the skillet.
Next, toss in 3 slices fresh bread, made into crumbs (I used a multigrain bread in food processor)
Add 2 T. butter
Season with Grill or Steak Seasoning and a sprinkle of Italian herbs to taste
Take skillet off of the burner, add 1/4 fresh grated Parmesan cheese and stir.

Take squash from the microwave, turn right side up, fill with stuffing. Sprinkle with a bit more Parmesan cheese. Cover with foil and bake at 350 for 10-15 minutes or until squash is tender. Uncover and broil until the stuffing turns golden and Parmesan cheese has melted.

Serve and enjoy!

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