Squash - Help!
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mstorvik
Posts: 356 Member
I have some round squash and I want to cut it in half and fill it with something low-carb. I have some sausage thawed... and I thought I could cook it up and mix it with some cheese... I have some butterkase and I have fresh parm, too. I have basil I can mix in... but I was wondering if you all could think of anything else low carb that could be added? I have cream cheese... but that may be gross with sausage? I dunno? Thoughts?
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What type of squash do you have?0
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round or 8-ball squash
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OK..... you can incorporate a sausage-artichoke-spinach bake inside the squash using that cream-cheese, perhaps some nice aged cheddar (aged pairs well with sausage), fresh gahhhhhhhhhhhhhlic, sea salt, black pepper and do a light dusting of freshly grated parmesan on top... make sure pre-cook the sausage about 80% of the way. Cover the top with Foil.
The last 10-15 minutes, remove foil so the top gets a nice crusting... MMMMMMMMMMMMMMMMMMMMMM My favorite part!
Bake in the oven on 375F for about 45 minutes or until the center reads 155F minimum!
Ive done this in an Acorn squash around Thanksgiving... VERYYYYYY comforting!0 -
Hmm. I don't have any spinach or artichokes but maybe I can talk the husband into going to the store! And yes - we have garlic!
Do you think without spinach it would still be okay with cream cheese? Maybe Cream cheese and a good amount of parm with the basil, sausage and garlic?
We usually have spinach, too... ugh! Figures!0 -
Its up to you...
When I make a spinach-artichoke dip, its cream cheese, mayo, sour-cream, gahhhhhhlic, sea salt, black pepper, splash of worcestershire sauce, spinach, artichokes.... mixed extremely well.... and then warmed up all hot and bubbly0 -
It was AWESOME last night!! I put one roll of sausage (16 oz) in the pan and cooked it most of the way, then mixed in 3 oz of cream cheese and 2 oz of hand grated parm along with quite a bit of basil from the garden. Added died oregano, salt pepper. Put it inside the hallowed out squash - there were three, it filled all 6 halves - and cooked it like you said for the time you said and then broiled the top to crisp it up! DELICIOUS!
My husband said he thinks I should prick the squash more to let out the juice and to add more cream cheese and parm to it. I thought it tasted perfect!
But I am for sure going to make note of this thread and try new things.
Although I bought those squash at a farmer's market I will probably not get back to...
...my husband bought crookneck squash this week... Mmmmm love squash!0 -
Youre lucky you could grab 8-Ball... I have yet to find it here in New England where its a new hybrid... I dont think we have the right climate for it to be honest... but, glad to know someone had a chance to bask in the food pornage of 8-ball squash!0
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yeah the farmer's market I got it at I will not be able to get back to - an hour away! But it was CHEAP! I got 3 of them for $1.50! I was in disbelief because I had never seen them before.
Now to figure out something yummy with the crookneck....0 -
I make stuffed green and yellow squash all the time.
Cut in 1/2 length wise and scoup it out with a spoon, don't break the shell.
Chop up the innards, add some chopped onion, spices, cheese and ground beef or sausage,and enough raw egg to get it wet enough to all cling together.
Restuff the shells, bake at 375 until the cheese begins to crisp a bit (30 min or so) .
I'm not big on accurate measures. I do what looks good to me. In aeronautical terms you'd have to say I'm not instrument rated, just a seat of the pants barnstormer. Sorry if this frustrates any of you who have to have accurate measurements . Besides, squash comes in all different sizes, you have to be able to adapt to what the garden givith.0
