Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 360.3
  • Total Fat: 28.3 g
  • Cholesterol: 100.6 mg
  • Sodium: 603.4 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 14.9 g

View full nutritional breakdown of Sausage-stuffed Squash Boats calories by ingredient
Report Inappropriate Recipe

Sausage-stuffed Squash Boats

Submitted by: VMASSEY1

Introduction

You can substitute Ham in this recipe. My squash was bigger than the 6 in. required. You might want to refigure what it would be for smaller squash. You can substitute Ham in this recipe. My squash was bigger than the 6 in. required. You might want to refigure what it would be for smaller squash.
Number of Servings: 6

Ingredients

    4 medium yellow summer squash or zucchini (aobut 6 in.)
    1 small onion, finely chopped
    2 T. butter
    1 C. sausage
    1/2 C. dry bread crumbs
    1/2 C. shredded cheddar cheese
    1/2 C. shredded Parmesan cheese, divided
    1 egg beaten
    1t. paprikia
    1/4 t. pepper

SparkPeople Sponsored Video


Directions

* Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside.

* In a sauce pan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add sausage, bread crumbs, cheddar cheese, 1/4 C. of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.

* Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425 degrees for 12-15 minutes or until heated through. Yield: 6 servings using larger squash or 4 if you are using the small squash.

Number of Servings: 6

Recipe submitted by SparkPeople user VMASSEY1.






Great Stories from around the Web


Rate This Recipe