Corona Cookbook: Stuffed Squash

Leftover Filling Great with Pasta

By: - May 20, 2020


  • squash, any type, cut in half
  • onion, chopped

3  cloves of garlic, chopped

 1 lb. loose Italian sausage, I prefer sweet*

½ lb. Mushrooms, chopped

Splash of dry vermouth or white wine

2 Tablespoons of butter

Cut squash in half and scoop out seeds and some squash to make the pocket larger to stuff.

Place each half face down on a lightly oiled cookie sheet and bake @350 degrees until cooked.

Saute sausage in a little olive or avocado oil.  With a slotted spoon, remove sausage but leave residue in pan. 

Saute onion and scooped out chopped pieces of squash, then add garlic, until done.

In a separate sauce pan, melt the butter and add the mushroom, cook until soft. Pour in a splash of dry vermouth or white wine and continue until nice and brown.

*you can use any ground meat or make it vegetarian.

Mix everything in a bowl (add spiced if you like) and carefully stuff the cooked squash.  Place back on cookie sheet and briefly reheat.

I always use any leftover stuffing the next night on pasta, add a little grated parmigiana cheese and parsley.

Manga Tutti!