SQUASH STUFFED WITH SAUSAGE RECIPES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
• Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
• Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
• Bake in the preheated oven for 25 minutes.

Steps:

• Preheat oven to 375°F. Brush squash with 1 tablespoon of the oil; season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Place squash, cut sides up, on a rimmed baking sheet lined with parchment paper. Bake, uncovered, until almost tender, about 30 minutes. Remove squash from oven; set aside at room temperature.
• While squash roast, heat remaining 1 tablespoon oil in a large skillet over medium. Add sausage. Cook, using a spatula to break apart pork into small pieces, until browned, about 5 minutes. Add onion, garlic, thyme, and oregano. Cook, stirring often, until fragrant, about 2 minutes. Add chard, water, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until chard is wilted and liquid is reduced by half, about 5 minutes. Remove skillet from heat.
• Spoon sausage mixture evenly into squash halves. Stir together cornbread, pecans, and cheese in a small bowl until well combined, and sprinkle evenly over pork mixture. Bake stuffed squash halves at 375°F until squash are tender and topping is golden brown, about 10 minutes; cool 5 minutes before serving.