This recipe makes extra filling, which you'll want to serve alongside the squash so you can maintain the good filling-to-veg ratio while dining!
1 Giant pattypan squash
1 t. Olive oil
Salt and pepper
2 t. Light whipped butter
6 Baby bella mushrooms, sliced
1 Small onion, diced
2 Cloves of garlic, minced
.25 C. Bruchetta sauce (or diced tomatoes and extra oil)
1 t. Oregano
1 t. Dried basil
1 C. Brown rice
1 Link chicken sausage, diced
1 oz. Romano cheese, grated
Preheat oven to 350.
In a large saute pan, melt the butter and saute the sliced mushrooms until caramelized.
In the meantime, cut a circle through the stem end of the squash.
Using a small scoop, hollow out the interior, discarding the seeds and pulp or reserving for another recipe.
Place in a small casserole dish and drizzle one teaspoon of oil over the hollowed-out squash, season interior with salt and pepper.
Add onion, basil and oregano and saute two minutes; add garlic, diced sausage and bruchetta sauce, cook two additional minutes and remove pan from heat. Stir in cooked rice and cheese.
Stuff the squash until full but not overpacked (there will be excess filling). Bake squash at 350 for 20-30 minutes until squash is lightly browned and filling is bubbling.
Let stand for five minutes before serving.