Sausage squash boats are a great appetizer. Although this is a great appetizer, it can be served as a meal or side dish as well. This recipe is adapted from the Food Network website but I cannot find the original recipe on their site. This is very close to the original, I just changed a few things for my taste. 🙂 I made this for the first time for my daughter’s 4th birthday party and it was a hit. Often I make it for a side dish for an Italian dish or my classic meatloaf.
- 4 Large Yellow Straight-Neck Squash
- 8 oz Ground Mild Italian Sausage
- 1/2 pint Grape Tomatoes, sliced in half
- 1/2 Small Red Onion, diced
- 1 tbsp Olive Oil
- 1 tbsp Minced Garlic
- 1/4 cup Italian Breadcrumbs
- 1/4 cup Fresh Grated Parmesan
- Salt to taste
- Pepper to taste
Preheat the oven to 350 degrees. Put the squash in a 12 inch skillet and cover halfway with water. Bring it to a simmer, turn to low, cover with a lid and cook until the squash is tender but crisp. (about 10 minutes). Remove the squash from the pan and allowing them to cool. In a second 12 inch skillet, heat the oil on medium heat and add the garlic and Italian sausage and cook completely through. Add the onion and cook for an additional 5 minutes. Toss in the tomatoes and season with salt and pepper to taste and remove from the heat. Trim the ends of the squash and slice it in half (lengthwise) scooping out the seeds with a spoon. Spoon the mixture into the squash boats and place on a baking sheet. Mix together the breadcrumbs and Parmesan and sprinkle on top of the squash. Cook for 25 minutes or until the top is golden brown.
Hope you enjoy!