Stuffed Giant Yellow Squash!

by Michelle on August 25, 2009

When I was at the Wisconsin Garlic Farm last week the owner, Mike, gave my husband a giant yellow squash! As soon as I saw it I thought “what the heck am I going to do with this?” But I was leaving to visit my family in Ohio so cooking, not even a gorgeous squash, was not on my agenda…out of sight, out of mind!

DSCF8500-1
Here’s Tinkerbelle checking out the squash which is almost as big as she is!

But upon returning home, not only was there a giant squash sitting on my kitchen counter but Mr. Tastebuds had picked about five dozen tomatoes. Something needed to be done with these vegetables!

So I decided to stuff the yellow squash and set to work making some stuffing with our home grown tomatoes and my homemade Italian Sausage. The Stuffed Squash was wonderfully delicious and I will most definitely be making this recipe again!

DSCF8529



Stuffed Giant Yellow Squash
Recipe developed by Big Black Dog

1 large squash or several medium sized squash, split and cleaned of seeds
1/2 lb Italian Sausage, cut into small pieces, fried and drained
3 cloves of garlic (I used Kettle River Giant Garlic)
2 TBL EVOO (Extra Virgin Olive Oil)
2 TBL balsamic vinegar
4-5 pieces of bread torn into 1″ pieces, toasted
5-6 medium sized tomatoes, remove the seeds and cut into chunks
8-10 fresh Basil leaves, minced
3-4 sprigs of fresh Tarragon, minced
4-5 green onions, chopped including the tops
1/4 c. shredded Parmesan
1/2 c. shredded Mozzarella

Tear up the bread into 1″ pieces. Spread out the bread cubes on a baking sheet and put it in the oven at 200 degrees for about 30 minutes or until the bread is completely dried out.

Pre-heat the oven to 350 degrees.

Horizontally slice the squash and clean out all the seeds. Discard the seeds and set the cleaned squash on a parchment or aluminum foil lined baking sheet. Set aside.

Cut sausage into bite sized pieces and fry just until you can see no pink. Drain on paper towels. Set aside.

In a small frying pan add the EVOO and heat to a low simmer. Place 3 cloves of garlic into EVOO and saute slowly until just golden brown. Remove garlic to a cutting board and smash with a fork. Set garlic and EVOO aside.

While the garlic is simmering, put a large frying pan on medium low heat and add the tomatoes. Simmer until there almost all the liquid is gone. Add the sausage, basil, tarragon, garlic and green onions and mix well. Stir in the EVOO and toasted bread crumbs.

DSCF8502

Fill the squash cavity half full with the tomato/sausage mix. Sprinkle some of the cheese and drizzle with balsamic vinegar. Mound up the rest of the stuffing mix in the cavity and drizzle with the remaining Balsamic Vinegar.

Put the stuffed squash in the oven and bake for at least an hour or until the squash is soft. When the squash is soft, sprinkle the remaining cheese on top. When the cheese is completely melted, remove the squash and serve.

DSCF8525




All Rights Reserved 2008-9 © Big Black Dog

Related Posts with Thumbnails
Print Friendly

Comments

  • @HeatherHAL August 25, 2009 at 3:09 pm

    That is a beautiful squash! The stuffing sounds lovely too, reminds me of my Italian neighbor’s recipe but the balsamic touch is brilliant.

  • Sheila Mitchell August 25, 2009 at 3:27 pm

    OMG That looks so good! You make everything look so easy!I think my husband would LOVE that…..maybe I’ll give it a try!

  • Sheila Mitchell August 25, 2009 at 3:28 pm

    OMG that looks so good. You make everything look so easy. My husband would LOVE that. I’ll give it a try!

  • Amy August 25, 2009 at 3:48 pm

    That stuffed squash looks amazing! I really don’t like the taste of squash, but this looked very yummy to me. You are quite a creative cook to come up with such a delicious recipe! Thanks for sharing it with us. Amy

  • Lori E August 25, 2009 at 5:19 pm

    This might even get me to eat squash. Maybe. Can I just pick out the filling?

  • Danielle August 25, 2009 at 5:19 pm

    that looks incredible! Love the picture with the cat making friends with the squash hahaha

  • Chow and Chatter August 25, 2009 at 8:54 pm

    wow love this great job

  • Cindy (Applestone Cottage) August 25, 2009 at 9:48 pm

    Oh my, you are a fabulous cook! That is so wonderful looking and I live in Wisc. not sure where the garlic farm is. I guess I’ll have to go back and check your link. Thanks for coming by my blog too! Cindy

  • Kat August 25, 2009 at 9:57 pm

    Now that looks delicious!!

  • jillbert August 25, 2009 at 10:59 pm

    That is a giant squash! I don’t think the cat quite knows what to make of it.

  • Ria Mathew August 26, 2009 at 2:48 am

    Michelle, that looks mighty delicious! I wish I lived close by! :)

  • Donna Marie August 26, 2009 at 6:26 am

    Michelle,

    Thanks for the visit. Glad you liked my pics. (I am total amateur.)

    Your recipe has me salivating over here! I never thought of stuffing a squash! Thanks for sharing the recipe!

    xoxoxoxo
    Donna Marie

  • Barb~Bella Vista August 26, 2009 at 1:56 pm

    Michelle, I now have you linked up for the Rooster Party on this blog.

    See you on Friday.

    Barb :-)

  • Pam August 26, 2009 at 9:53 pm

    What a great idea to use sausage!

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: