Ingredients
Scale
- 1 or 2 delicata squash, sliced lengthwise (see post for alternative squash options)
- 1 cup leftover stuffing or dressing
- 1/2 – 1 cooked sausage, chopped (I used a chicken andouille sausage)
- 1/4 cup cottage cheese
- 1 egg
- 3/4 – 1 cup shredded Italian blend of cheeses
Instructions
- Preheat the oven to 400 F. Cut the squash in half lengthwise. Use a grapefruit spoon to scoop out the seeds and the rest of the stringy stuff from the middle. Brush (or spray) the squash insides lightly with oil and sprinkle lightly with salt & pepper. (If your stuffing is salty, you might want to skip salting the squash.)
- Set the squash, cut side down, on a baking sheet lined with silicon baking mat (or sprayed with cooking spray). Bake the squash for 20 – 30 minutes or until tender when poked with a fork.
- While the squash is baking, mix your leftover stuffing with the cooked sausage, cottage cheese, egg and about 2/3 of the shredded cheese.
- Stuff the cooked squash with the stuffing, then sprinkle the top with the reserved shredded cheese. Return to the oven and bake for about 10 – 20 minutes longer or until the filling is heated through and the cheese on top is melted. If the tops don’t brown like you want them, either increase heat to 425 or set the oven on broil briefly. If you do this, watch it closely and remove as soon as the cheese is browned in spots. Enjoy!
Notes
See the post for other squash options. You can also stuff the stuffing into bell peppers or mushrooms. I had enough stuffing to fill two small delicata, but it depends on the size of the squash.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2022, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.