RICHMOND, Va. - Resident Foodie Shayne Rogers was back in the kitchen with a Shaynefully Delicious appetizer featuring ingredients straight from the farmers market, Savory Sausage Stuffed Summer Squash.
SAVORY SAUSAGE STUFFED SUMMER SQUASH
6-8 small round zucchini squash
1/2 lb Italian sausage
1c chopped onion
1c chopped bell pepper
1c chopped eggplant, small
1T chopped basil
Salt and pepper
1/2 c breadcrumbs
1t Italian seasoning
1/2c shredded cheddar cheese, more to top the stuffed squash
1/4c Parmesan or Pecorino
1T chopped parsley
Preheat the oven to 350 degrees.
Cut each squash in half from top to bottom. Scoop out the flesh from the center with the tip of a spoon.
Brown the sausage over medium heat, stir in onion, pepper, eggplant and basil. Add salt and pepper. Sauté until vegetables have softened. Stir together breadcrumbs, Italian seasoning, cheeses and parsley in a medium bowl. Stir into warm sausage mixture.
Fill each squash half with filling and place in a baking dish. Top with more shredded cheese and bake for 30-40 minutes. Enjoy!