Ingredients
6
6 servings
- •3 pounds turban squash
- •salt to taste
- •1 pound bulk pork sausage
- •1 cup chopped celery
- •½ cup sliced fresh mushrooms
- •¼ cup chopped onion
- •½ cup sour cream
- •¼ cup grated Parmesan cheese
- •1 egg, slightly beaten
- •¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly grease foil.
- Cut the top off the squash using a serrated knife and scoop out seeds. Lightly salt the inside of squash. Place squash, cut-side down, onto the prepared baking sheet.
- Bake in the preheated oven until tender, about 1 hour.
- Cook and stir sausage, celery, mushrooms, and onion in a skillet over medium heat until sausage is browned and vegetables are tender, 10 to 15 minutes; drain excess grease.
- Combine sour cream, Parmesan cheese, egg, and 1/4 teaspoon salt in a bowl. Stir sausage mixture into sour cream mixture.
- Scoop the meat from the inside of squash, being careful not to tear the skin. Mash squash meat in a bowl.
- Spoon some of the sausage mixture into the hollowed squash, making a ring. Spoon a ring of mashed squash over sausage mixture. Continue layering until all the sausage mixture and mashed squash are used.
- Bake in the oven until heated through, 20 to 25 minutes.
Nutritional Facts
Per 6 servings
- Calories: 345
- Carbohydrate: 23g
- Fat: 22g
- Fiber: 4g
- Protein: 16g
- Sugar: 6g
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