![]() ![]() Wash the outside of the squash, cut in half lengthwise, cut out the stem area, and use a sharp spoon to scrape out the seeds and the stringy part that surrounds the seeds.Choose the smallest dish you can get away with that holds all the squash to keep them from rolling around in the dish.Spray a baking dish with non-stick spray. This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! Cheesy Stuffed Poblanos with Ground Turkey.Stuffed Peppers with Beef, Sausage, and Cabbage.Cauliflower Rice Southwestern Stuffed Peppers.Stuffed Peppers with Italian Sausage and Ground Beef. ![]() Meat, Tomato, and Mozzarella Stuffed Zucchini Cups.Cover each piece with grated Mozzarella, then bake until squash is piping hot and the cheese is browned to your liking.Divide stuffing mix between the four squash halves, pressing it down.Take squash out of the oven and make sure you can easily pierce with a fork.Turn off heat, season with fresh-ground black pepper to taste, and stir in grated Mozzarella cheese and Parmesan.When sausage is nicely browned, add onion and pepper and cook a few minutes more.While squash bakes, brown sausage and chop the onion and pepper.Put in a baking dish, season with salt and fresh-ground pepper, and bake until squash is starting to get soft. ![]()
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