There are two failproof ways to dress up a food item that you are either not so fond of or are tired of eating. One involves covering the item in question with cheese. The other, invariably, involves sausage.
Now, I like squash. A lot. But we have eaten a lot of it this summer, and so I decided to come up with a fun way to dress it up. I combined sweet turkey Italian sausage with bell peppers, arugula, garlic, and fennel seed, added some jarred pasta sauce, and voila! We had epic stuffed squash. If you have any leftover sauce after stuffing your squash, save it to top spaghetti.
After the squash finished baking, I spotted some Pure Luck parsley and garlic chevre (which you can buy from Greenling) in the fridge and dotted our servings with it. It turned out to be a great final touch — just added a bit of tanginess to the sweet sauce. I’m listing the chevre as an optional ingredient, but I highly recommend it if you have some lying around.
4 summer squash (I used two 8-ball and two yellow)
1 tbsp olive oil
2 bell peppers, finely chopped
1 bunch arugula, finely chopped
3 cloves garlic, minced
20 oz pkg sweet turkey Italian sausage
1 tbsp fennel (anise) seed
24 oz jar pasta sauce (I used Classico Tomato Basil)
Salt and pepper to taste
Preheat oven to 400 degrees. Cut the tops off of the 8-ball squash and scoop out the innards, leaving a thin rind. Halve the yellow squash and do the same. Be sure to get all of the seeds.
Heat olive oil over medium-high heat. Remove sausage from casing and add to skillet, stirring to crumble. Add peppers, garlic, arugula, and fennel seed. Cook 10-15 minutes, until sausage is browned, veggies are tender, and most of the liquid has evaporated. Add pasta sauce and cook another 5 minutes or so, until heated through.
Using a small spoon, fill squash with sauce. Bake for 25 minutes, until squash is tender. Dot with crumbled chevre, if using.