We have been enjoying all of the delicious fresh vegetables from our CSA. With the summer season in full swing at work, we have been looking for quick and healthy ways to use it. This was the first week we received a wider variation of produce (not just greens). I have always enjoyed finding new ways to use squash for dinner and in baking, one of my favorite things about fall produce is the wide variety of squash. This week we did a take on stuffed squash using sun dried tomato chicken sausage for the filling.
1 summer squash
1/4 cup of mushrooms (we like baby portobellos because of the meaty texture)
2 links of sausage (you can use any flavor you like, we used sun dried tomato chicken sausage)
1 tsp italian seasoning
salt and pepper to taste
Pre-heat oven to 350 degrees. De-case the sausage into a medium skillet over medium heat (depending on how fatty your sausage is you might need to add a little bit of oil). Stir sausage until fully cooked, add mushrooms and seasoning. Cook for about two minutes or until mushrooms are tender.
Cut squash in half length-wise, remove seeds and hollow out. Spray a glass baking dish with non-stick spray and place squash side by side. Drizzle olive oil onto each squash half.
Fill each half with sausage mushroom filling and top with parmesan cheese. Cook uncovered for 25-30 minuets or until the squash is tender.
Enjoy! This can be served as a side dish or a main dish. Other recipes we have made with our CSA recently include; Garlic Scape Bean Dip and Kohlrabi, Kale, Mushroom, Bean Salad. What kind of quick summer recipes do you like to make when you are short on time?