Stuffed Tatume Squash

Name: Stuffed Tatume Squash
Total time: 95
Yield: 6
Ingredients: 2 (2 pound) Tatume squash; 2 tablespoons extra-virgin olive oil, divided; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 medium jalapeno pepper, finely chopped; 1 serrano pepper, finely chopped; 2 tablespoons dried parsley; 1 teaspoon lemon-pepper seasoning; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; 1 pound Italian pork sausages, casings removed; ½ pound ground beef; 1 cup grated Parmesan cheese, divided; ½ cup dry bread crumbs; 2 large eggs; salt and ground black pepper to taste; 2 medium tomatoes, diced; 1 cup prepared red pepper sauce; 1 cup shredded mozzarella cheese; 2 tablespoons basil leaves, cut into thin strips

Recipe by sannfromsjca from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

6 servings

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2 (2 pound) Tatume squash
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2 tablespoons extra-virgin olive oil, divided
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 medium jalapeno pepper, finely chopped
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1 serrano pepper, finely chopped
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2 tablespoons dried parsley
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1 teaspoon lemon-pepper seasoning
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1 teaspoon dried oregano
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½ teaspoon red pepper flakes

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1 pound Italian pork sausages, casings removed
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½ pound ground beef
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1 cup grated Parmesan cheese, divided
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½ cup dry bread crumbs
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2 large eggs
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salt and ground black pepper to taste
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2 medium tomatoes, diced
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1 cup prepared red pepper sauce
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1 cup shredded mozzarella cheese
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2 tablespoons basil leaves, cut into thin strips

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Cut Tatume squash in half lengthwise. Scoop out the flesh in the center, leaving about 1/3 inch of the shell. Dice or chop the flesh in a food processor and transfer to a large bowl.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 2 to 3 minutes. Add jalapeno pepper, serrano pepper, parsley, lemon-pepper, oregano, and red pepper flakes; saute for 1 more minute. Add vegetables to diced squash.
Add pork sausage and ground beef to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Add meat mixture to the vegetable-squash mixture. Mix in 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until the filling is well combined.
Add remaining 1 tablespoon oil to the skillet. Add diced tomatoes and red pepper sauce. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Season with salt and pepper and remove from the heat.
Pour a ladleful of sauce into the bottom of the prepared baking dish. Fill one squash shell with the filling, making a large mound on top. Place in the baking dish and repeat with remaining squash and filling. Pour remaining sauce into the dish, and sprinkle the stuffed squash with the remaining 1/2 cup Parmesan and mozzarella cheese. Cover with aluminum foil.
Bake in the preheated oven for 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until squash is fork-tender and cheese is lightly browned, about 10 more minutes.
Garnish with fresh basil and serve.