Pizza Stuffed Squash
- 1 tablespoon kosher salt, divided
- 3 large yellow squash, halved lengthwise
- 1 teaspoon olive oil
- 8 ounces ground Italian sausage
- 1 cup chopped mushrooms
- 1/3 cup diced onion (from 1 onion)
- 1/3 cup diced bell pepper (from 1 bell pepper)
- 1 (15-oz.) can diced tomatoes with garlic and onion, drained
- 4 ounces pre-shredded mozzarella (about 1 cup)
- 1 (4-oz.) can sliced black olives
- 2 tablespoons chopped fresh basil, plus more for garnish
- 1/4 cup Italian-style breadcrumbs, divided
- 3 tablespoons grated Parmesan cheese
- Fill a bowl with ice water; set aside. Bring a pot of water to a boil, and add 2 teaspoons of the salt. Add squash to boiling water, and cook until just slightly softened, about 5 minutes. Drain squash, and plunge in ice water to cool. Remove from ice water, and pat dry with paper towels; sprinkle with remaining 1 teaspoon salt.
- Scrape seeds from center of each squash half to create a well down the center. Arrange squash halves, cut side up on a medium rimmed baking sheet.
- Preheat oven to 400u0b0F. Heat oil in a large skillet over medium-high. Add sausage, and cook, stirring to crumble, until browned, about 5 minutes. Add mushrooms, onion, and bell pepper; cook, stirring often, until onions are translucent and mushrooms are softened, about 4 minutes. Add tomatoes, and stir until heated through, about 1 minute. Remove from heat.
- Stir in mozzarella, olives, basil, and 2 tablespoons of the breadcrumbs. Divide the filling among squash halves. They will be full and mounded. Stir together Parmesan and remaining 2 tablespoons breadcrumbs in a small bowl, and sprinkle evenly over stuffed squash halves.
- Bake squash in preheated oven until tender and topping is golden brown, about 20 minutes. Garnish with basil.
kosher salt, yellow squash, olive oil, ground italian sausage, mushrooms, onion, bell pepper, tomatoes, mozzarella, black olives, fresh basil, italianstyle breadcrumbs, parmesan cheese
Taken from www.myrecipes.com/recipe/pizza-stuffed-squash (may not work)