If you have excess buttercup squash this is pretty tasty (and squash is not my favorite). It was a fun way to serve and get the kids to eat try it squash! And guess what, we’ve got a baby who will gobble up the leftovers.
A ½ cup (100 gram) serving contains fewer than fifty calories and little if any fat but is loaded with vitamins A, B, and C; calcium; magnesium; phosphorus; and potassium. It also provides protein and fiber. It’s very good for you! Like all brightly colored veggies! or is this a fruit, I don’t know…
Corn and Sausage Stuffed Sausage
3- Medium Squash
1 lb. sausage ( such as Jimmy Dean, or your favorite Italian sausage)
1 can whole kernel or creamed corn
1/4 C. chopped onion
Cheese
Seasonings to taste
Syrup or sweetener
Wash squash. Get it soft enough to cut into halves by microwaving for 5 minutes or baking for about 15 min @ 350.
Cut in half. Scoop out the inards.
Place cut side down on a cookie sheet or jelly roll pan with some water in the bottom and bake 25-30 minutes at 375. ( I did 350, opps, was fine) While it’s cooking, fry up the sausage. Drain corn and mix with sausage, chopped onion and cheese.
Spoon mixture into hallow of squash, cover with foil and bake again for 20-30 minutes. Can serve with butter and syrup. I just poured honey and salt and pepper over them before baking.
If you’re in the mood, or wanna get in a good mood, play this golden oldie while making. I believe I remember my dad singing this one! he he…
Thanks for the recipe neighbors!
0 comments:
Post a Comment