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Squash Stuffed with Sour Cream & Sausage

From Lynne Wilson

Preheat oven to 350°F


1 medium squash
¾ lb. (7) sausage
1 cup chopped mushrooms
⅓ cup chopped onions
⅓ cup chopped onions
2 tsp. Melted butter
⅓ cup sour cream,


Cut one medium squash in half remove the seeds. Place cut side down in ½”of water in a shallow pan. Bake at 350°F until done 45 minutes to one hour.

Cook together in frying pan until done, sausage links cut in ½” pieces, chopped mushrooms, and chopped onions. Drain fat.

When done, scoop as much squash as possible out of skins being careful not the damage the skin. Combine with melted butter, sour cream, sausage, mushroom, onion mixture, Salt and pepper to taste.

Fill skins and bake at 350°F for 20-25 minutes. If needed, place under broiler to brown.