Sausage & Rice Stuffed Squash
- 3/4 lb. (med) ground sausage
- browned in a non-stick skillet. 1/2 C brown rice
- cooked according to pkg directions. 1 jar Bertolli Tomato & Basil sauce
- 1 lg bell-shaped squash
- cleaned & cut into 4 pieces. 1/2 tsp sea salt
- 1/4 tsp Italian pepper. Juice of 1 lemon
- plus lemon zest to add flavor. Hint of grated fresh ginger. 1 sm can sliced mushrooms.
- Brown sausage in non-stick (hot)skillet. Add seasonings, lemon & zest, plus grated ginger, and mushrooms (drained). Add Bertolli sauce and heat through. Add cooked rice and mix thoroughly. Place Squash pieces in a 9x13 baking dish and pierce with a fork. Spoon the sausage-tomato-rice mixture evenly in the squash. Top with Parmesean Cheese. Add 1/2 C warm water to pan & bake 35 - 45 min, or 'til squash is tender. Remove from oven & serve.
ground sausage, skillet, directions, bellshaped, salt, italian pepper, lemon zest
Taken from www.epicurious.com/recipes/member/views/sausage-rice-stuffed-squash-1200402 (may not work)