Usually summer rolls around, gardens are planted, and everyone ends up with squash and zucchini. Not just some squash, but so much squash that you are begging people to take it. I love to stir fry it with onions but after 3 weeks of stir fried squash, I knew I had to come up with another plan. I decided to make stuffed squash. I looked around the web but couldn’t find what I wanted so I decided to use the same stuffing that I use for jalapenos and bell peppers. I wasn’t disappointed. It was wonderful.
Now this is not a low fat recipe so it’s not something I would want to eat on a regular basis but it does give you an alternative to fried squash. You could make this with low fat cheese and low fat sausage and omit the cheddar and bacon if you wanted to reduce the calories.
I’m sure there are many variations that can be done and still have a great end result. Be creative and see what you come up with.
INGREDIENTS
- 1 lb sausage, cooked (I used Jimmy Dean)
- 1 bell pepper
- 1 onion
- 1 8oz cream cheese
- 4 to 6oz Parmesan cheese
- 4 to 6 oz cheddar/colby cheese
- Squash or zucchini (about 8 medium) cut in half and seeds scrapped out
- Bacon (I used thick cut pepper bacon)
Cut the squash in half and scrape out seeds
In a bowl mix cooked sausage, onion, pepper, cream cheese, Parmesan and colby/cheddar cheese. (I place everything in my stand mixer to blend ). Fill squash with sausage mixture. Wrap with bacon.
Place in foiled lined pan (this will save you a ton on clean up) and place squash with sausage side up.
Bake at 400 degrees for 30 – 45 minutes depending on the size of the squash. I cooked the small squash for 30 minutes and the larger ones for 45 minutes.
Shared with:
504 Main, Be Different Act Normal,Blissful and Domestic, The Country Cook, The Gingerbread Blog, It’s A blog Party, A Little Nosh,Mandy’s Recipe Box, Mom on Time Out,Everyday Mom Meals,Whipperberry
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