Stuffed Yellow Squash

Stuffed Yellow Squash

Serves 16. Recipe is from Louisiana Culinary Institute.

16 medium yellow squash

3 tbls. butter, divided

1 lb. fresh pork sausage

1 large onion, chopped

8 ozs. mushrooms, chopped

½ green bell pepper, chopped

1 red bell pepper, roasted and chopped

1 small carrot, chopped

2 celery stalks, chopped

8 ozs. okra, chopped

1 tbl. minced garlic

½ tsp. fresh thyme

¼ tsp. fresh tarragon

Salt and pepper to taste

8 ozs. goat cheese, divided

2 eggs, lightly beaten

Breadcrumbs as needed

1. Wash squash. Cook in simmering salted water 8 minutes or until a knife can be inserted into the center without resistance. Remove from water and cool. Cut each squash in half, scoop pulp from center and reserve, leaving a firm shell. Chop reserved pulp; set aside for later use.

2. In a large sauté pan, melt 1 tablespoon butter, add sausage and brown. Add vegetables; continue cooking until the onions are translucent. Add herbs and seasonings; cook for an additional 5 minutes. Remove from heat.

3. Add reserved squash pulp, half of the cheese, eggs and enough breadcrumbs to the sausage mixture until the filling is moist but not runny. Adjust seasonings to taste. Divide mixture evenly into squash shells. Bake at 350 F for 10 minutes. Remove, top with remaining cheese and a sprinkle of breadcrumbs. Melt remaining butter and lightly drizzle squash. Place back in oven. Cook until golden brown, about 20 minutes.