I have an unhealthy obsession with sausage (Exhibit A: here). It really is unhealthy, which is why I rarely have it, and when I do, I usually use chicken or turkey sausage. We’ve been getting plenty of summer squash in our Greenling boxes, and while slicing and grilling them or eating them on kabobs is great, this was a welcome change.
The recipe made a ton of filling, and even after I filled 8 zucchini boats, I still had plenty left over.
From Simply Recipes
- 8 medium-sized summer squash
- 2 tsp. olive oil (I reduced the amount of oil from the original recipe.)
- 1/2 c. chopped onion
- 3 cloves garlic, minced
- 1/2 c. chopped mushrooms (I used the other half of the portobello leftover from the chicken lettuce wraps)
- 1 lb. chicken sausage
- 2 Tbsp. dry white wine
- 2 tomatoes, diced
- 2 Tbsp. chopped fresh basil
- 1/3 c. grated Parmesan cheese (the original recipe called for 3/4 c., but it seemed like a bit much.)
- 1 egg, lightly beaten
- ~1/2 tsp. salt and a few grinds of pepper (I also reduced the amount of salt and pepper since the original recipe called for ground turkey, not turkey sausage [which already has salt, pepper and spices added].)
- Preheat the oven to 375 degrees.
- Cut the squash in half lengthwise. Scoop out the inside and reserve half of the squash innards. Set the squash halves in a baking pan with 1/4″ of water in the bottom (the water will help the squash cook more evenly).
- Over medium-high heat, saute the onion and garlic with ~1/4 salt in 1 tsp. olive oil for about 3 minutes, until they get soft.
- Add the reserved squash innards and mushrooms and saute for another 2 minutes.
- Remove the mushroom-onion mixture from the pan and add another 1 tsp. olive oil. Crumble the chicken sausage into the pan and saute until browned (~5 minutes). After it’s browned, add the mushroom-onion mixture back into the pan and toss together. Add the wine, tomatoes and basil, as well as the other ~1/4 salt and few grinds of pepper, and let cook for a minute or so more.
- Remove the pan from the heat and stir in the egg and parmesan.
- Fill the squash halves with the sausage mixture and bake for ~40 minutes until browned.
This meal was unexpectedly light, even with the sausage, most likely due to all of the veggies and fresh herbs. The squash was tender but not mushy and the sausage was crunchy on the outside. The flavors were fresh and vibrant, even for a comfort food meal!
My tomatoes were pretty ripe and there was a bit more liquid in the pan than I expected, so I let it reduce for a few minutes before finishing with the egg and parmesan. Glad I reduced the amounts of salt and oil in this recipe — I didn’t miss either.