Stuffed Tatume Squash

Stuffed Tatume Squash

Recipe by sannfromsjca from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

6

6 servings

  • 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

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.

Nutritional Facts

Per 6 servings

  • Calories: 574
  • Carbohydrate: 36g
  • Fat: 34g
  • Fiber: 4g
  • Protein: 34g
  • Sugar: 8g

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