Made this dish for Mom and brother I dont' eat squash. They bothed raved about this dish. So now I make quite often in the summer.
This recipe was delicious. I followed the recipe to the tee except I did use Jimmie Dean Italian sausage for the stuffing. Was a great fall recipe and I will make this again. Thanks Sisty Gin
This recipe sounded wonderful but since our family is allergic to several ingredients, I had some tweaking to do! The mushrooms and bell peppers had to go, and the turkey sausage became a vegetarian Italian sausage (trade name "Tofurky"). I steamed the squash halves and while that was happening, I sauted the onion and garlic, added the bread (which turned out to be half a bagel, cubed small!) and then added the diced Tofurky Italian "sausage" and freshly ground black pepper. When the squash was done, I filled it with the tofurky/onion mixture and topped it with the parmasean cheese. We loved it and talked about having it again. Thank you Sisty Gin for a great dinner idea!
This was great! Of course, being me, I couldn't follow the recipe exactly. I chose to bake the squash, but only for 30 minutes, while I prepared the filling (I used regular Italian sausage instead of turkey, and green pepper instead of red), then stuffed the squash, covered it with foil, and baked for the remaining 30 minutes. Turned out GREAT!