Squash - Sausage stuffed Turban Squash

By á-47

Ingredients

• 1 3-lb. turban squash (can use butternut, but they're not as pretty)
• 1 tea. salt
• 1 lb. mild bulk breakfast sausage
• 1 cup chopped celery
• 1 cup chopped onion
• 1 tea. dried thyme
• 1/2 cup sliced fresh mushrooms
• 1 egg, slightly beaten
• 1/2 cup sour cream
• 1/4 cup shredded Parmesan cheese
• 1/4 tea. salt
• fresh parsley sprigs, optional
• fresh mushroom slices, optional

Preparation

Step 1

Preheat oven to 375 degrees.

Carefully remove the smaller section of the squash, cutting down to the seeds. Remove the seeds to form a cavity, scraping with a spoon Discard the small section and the seeds (or save for roasting). Sprinkle cavity with salt. Place the squash unside down in a 9" square baking pan. Fill the pan with 1" water. Bake at 375 degrees for 45-60 minutes or until tender.

Carefully remove the squash from the pan (it is soft and the bottom can fall out) reserving the water.

In a heavy skillet, combine the sausage, celery, onion, and thyme. Cook for 5 minutes over medium-high heat, stirring to crumble the sausage. Stir in the mushrooms and continue to cook until the meat is browned. Drain well.

In a bowl, combine the egg, sour cream, cheese and salt and mix well. Add the egg mixture to the sausage mixture and stir. Spoon into the squash.

Place the squash in the pan with the reserved water. Bake 50-60 minutes, until set.

Garnish with fresh parsely and mushroom if desired. Serve on a platter with spoons and small plates, and encourage those eating to dig out the tasty cooked squash with the filling, or cut wedges of the squash topped with filling and serve it that way, eating everything but the outside skin of the squash.