Sausage-stuffed squash
Ingredients
• 2 acorn squash, halved and seeded
• 1 pound ground sausage
• 1 cup chopped celery
• 1/2 cup chopped mushrooms
• 1/4 cup chopped onion
• 1 egg, beaten
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
2. Place squash, cut sides down, on the prepared baking sheet.
3. Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
4. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
5. Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
6. Bake in the preheated oven until filling is cooked through, about 20 minutes.
Butternut Squash Coconut Curry
Ingredients
• 2 cups diced butternut squash
• 1 cup water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 1 (15 ounce) can coconut milk
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1/4 cup chopped fresh cilantro, or to taste
Directions
1. Combine squash, water, olive oil, salt, mustard seeds, cumin seeds, cayenne pepper, and turmeric in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until squash is tender, 10 to 15 minutes.
2. Stir coconut milk and beans into the squash mixture; simmer until flavors blend, about 10 minutes. Serve curry with cilantro on top.
Baked Spaghetti Squash Lasagna Style
Ingredients
• 1 spaghetti squash, halved lengthwise and seeded
• 1 onion, chopped
• 2 tablespoons minced garlic
• 2 (14 ounce) cans stewed tomatoes
• 1 tablespoon dried basil
• 1 cube vegetable bouillon
• black pepper to taste
• 1 (15 ounce) can black olives, chopped
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted. Remove from oven, and cool.
3. Meanwhile, spray a non-stick saucepan with cooking spray. Over medium heat, saute the onion and garlic until golden brown. Stir in tomatoes, basil, bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
5. Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
Courtesy allrecipes.com
NAN Dining Guide Spotlight on 10/20/2019