Day 11 − Stuffed squash version 2.0 Sausage Stuffed Squash

I knew it was coming, and yet I did nothing to prepare.  Tuesday is CSA delivery day.  The past weeks have seen incredible boxes.  I expected nothing less this week, as a preview was posted the the Great Country Farm (www.greatcountryfarms.com) CSA members newsletter.  The problem was that I hadn't finished off the squash from last week.  I needed a recipe that would use a LOT of squash.  It couldn't be a side dish, had to be a main course.

And then they came.  2 packed boxes.   I received 20 more squash, along with cucumbers, onions, peaches, plums, APRICOTS!! (if you have never had a tree ripened apricot, they are heaven.  This will likely be the only delivery that has them, and they get hoarded in this house), banana peppers, kale, and of all things….apples.

I desperately needed to use what was left from last week.  Stuffed squash went over very well the last time that I made it, so I thought I would try again.  This recipe takes some prep and cooking time.  It is a little more complex than some that I have posted, but is well worth the effort.

Sausage Stuffed Squash


1 lb good Italian Sausage ( I like the sausage at the GCF farm store. Its organic and antibiotic free)
1/2 cup sun dried tomatoes chopped fine
1/2 cup chopped onion
1T Olive oil
2 eggs
1/2 cup matzo meal
2 cloves of garlic chopped very fine (or crushed)
freshly ground pepper
1 cup of smoked mozzarella cheese diced (1/4 inch)
6 − 8 large squash - patty pans work really well.  Zucchini and yellow squash are nice too.

For the Stuffing:


Saute the onion in the olive oil until it is well browned.  Once the onion is browned add the garlic and cook for a minute or two more.  Take the onion off the heat and let it cool.  While the onion is cooling, take the sausage out of the skins, and put the sausage into a large bowl.  Add the egg, matzo meal (or breadcrumbs if you prefer), sun dried tomatoes, pepper and cheese.  Add the cooled onion.  Mix very well.  Let the stuffing mix sit while you prepare the squash.

Cut the long squash in half, scoop out the seeds.  Try to leave at least a 1/4 inch border on each one.  If you are fortunate and have patty pans, cut off the top, take a very small slice off the bottom ( so they sit well) and scoop out the inside seeds.  You should have either long boat shaped pieces or round boats shaped pieces.

Fill the boats with the stuffing mix.  Don't press it in too hard, but fill each piece, rounding the tops.

Cook in a 350 degree over for 45-50 minutes.

Reviews:  Everyone loved this.  Even the 8 year old was fooled into eating it.  Good reviews all around.