9 September, 2015
It seems as though there has been a plethora of squash recipes lately, but, hey, it’s the end of summer. By the end of summer every garden, grower’s market and grocery store with a produce section is crowded with squash of every type. I don’t know about you, but I love that. To my way of thinking there is no such thing as too much squash. There are more ways to prepare it than almost any other vegetable I can think of and, in my opinion, they are all really delicious. Stuffed Squash is what we are going with for this recipe though!
The squash I used in today’s recipe was a zucchini. A very large zucchini. The meat I used was bulk sausage (as opposed to link or patty). You can actually use any squash you like and any ground meat you like. If you use a ground meat other than sausage, season it as you would Italian meatballs, or meatloaf, or seasoned hamburger patties —–whatever seasonings you enjoy.
(The picture with this post is my stuffed zucchini before it was cooked.)
- One large zucchini (or whatever squash you prefer)
- Bulk sausage (more-or-less a pound. Definitely enough to fill both halves of your squash once the seeds have been removed.).
- Regarding your choice of meat, refer to the suggestions above.
- Pre-heat oven to 350, or light outdoor grill and allow it time to heat.
- Cut your zucchini in half, lengthwise.
- With a large spoon, scrape out the seeds.
- Stuff ( firmly packed) both halves of the squash with the meat.
- Put the halves back together and wrap snugly in tin foil.
- Place in pre-heated oven (or grill) for an hour to an hour and a half,
- depending on your own oven, altitude, and amount of tin foil you used.
- Be careful when you open the foil! There will be hot juices and steam.