4medium-small patty pan squash(see NOTE for other squash options)
3/4poundbulk Italian sausage
2teaspoonsextra virgin olive oil
1small yellow onion,diced
114.5 oz can petite diced tomatoes, drained
1tablespoonfresh chopped Italian herbs(rosemary, thyme, oregano, basil, sage)
1/4cupdry white wine
1/4teaspoonfreshly ground black pepper
1/3cupfreshly grated Parmesan cheese
Bring a large stock pot of water to a boil and boil the squash for 15-20 minutes just until barely fork tender. When cool enough to handle, cut the tops off and scoop out the seeds and a little of the flesh to make a cavity for the filling.
Preheat the oven to 350 degrees F.
In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt and pepper. Bring to a boil, reduce the heat to medium and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.
While the mixture is simmering, prepare the squash. Fill the cavity of each squash with the sausage mixture and top with 3 tablespoons of Parmesan cheese. Place the "lids" on top of each squash.
Bake for 15-20 minutes or until the squash feels tender when squeezed or a fork can be easily inserted through the flesh. (See NOTE if using a different squash variety)
Patty pan squash is a variety of Summer squash. In this recipe it's first boiled and then stuffed and baked. You can also use firmer, Winter squash with a "lid" for this recipe (like acorn squash) but make the following adjustments: Do not boil first. Preheat oven to 400 degrees F and bake about an hour or until a fork can be easily inserted into the flesh.