Ingredients
- 2 patty pan squash
- 1/2 pound bulk Italian sausage
- 2 teaspoons extra virgin olive oil
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 1 (14.5 oz) can petite diced tomatoes, drained
- 1 tablespoon fresh chopped Italian herbs (rosemary, thyme, oregano, basil, sage)
- ¼ cup dry white wine
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Bring a large stock pot of water to a boil and boil the squash for 15-20 minutes just until barely fork tender. When cool enough to handle, cut the tops off and scoop out the seeds and a little of the flesh to make a cavity for the filling.
- Preheat the oven to 350 degrees F.
- In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt and pepper. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.
- While the mixture is simmering, prepare the squash. Fill the cavity of each squash with ½ of the mixture and top with 3 tablespoons of Parmesan cheese. Place the “lids” on top of each squash.
- Bake for 15-20 minutes or until the squash feels tender when squeezed or a fork can be easily inserted through the flesh.