Ingredients
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