I love to try different or fun vegetables at the grocery store. These little sweetie pie squashes were too cute to pass up. A little prep time beforehand and these squashes became the star of the show.
4 sweetie pie squashes or small squash
Preheat oven at 350 degrees
Cut off top of squash with stem; then cut squash in half lengthwise.
Scrape out seeds with metal spoon.
Place squash on parchment lined cookie sheet.
Drizzle with olive oil, salt and pepper and bake for 45 minutes or until soft.
Ingredients for Stuffing
1 T. avocado oil
1 red onion, chopped
4 garlic cloves, minced
1 red pepper, chopped
1 pound chicken, Italian, or turkey sausage
1/3 c. chicken broth
1 cup cooked rice
1 1/2 t. cumin
1/8 t. cayenne pepper
salt and pepper to taste
Goat cheese or feta
While squash are cooking, in a separate skillet saute onion, garlic, and red pepper in avocado oil until soft.
Add sausage to vegetable mixture and cook until meat is cooked through, drain excess fat.
Stir in chicken broth, rice, and spices until heated through, 5-8 minutes.
Place stuffing mixture into each of the squash boats (when cooked) and top with cheese.
Place back in the oven for 10 minutes or until cheese is melted.