Sausage-Stuffed Squash
Recipe from Taste of the South

Sausage-Stuffed Squash

by 5  people

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Servings: 8
Prep Time: 15 mins
Total Time: 1 hr 10 mins
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  • 4   
    carnival squash, cut in half vertically and seeded
  • 1 1/2  tablespoons 
    olive oil
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    ground black pepper
  • 1  1  pound package 
    mild pork sausage, browned and drained
  • 1  15 1/4 ounce can 
    whole kernel corn, strained
  • 1  10  ounce can 
    diced tomatoes with lime juice and cilantro, strained
  • 1   teaspoon 
    chili powder
  • 1   teaspoon 
    ground coriander
  • 1/2  teaspoon 
    ground cumin
  • 1 1/2  cups 
    shredded Cheddar cheese
  • 1 1/2  cups 
    shredded Monterey Jack cheese
Preheat oven to 400 degrees F. Line a large baking dish with aluminum foil. Place squash, cut side up, in pan. Divide olive oil among squash, placing approximately 1/2 teaspoon oil in each squash. Sprinkle salt and pepper evenly over squash.
Bake for approximately 35 minutes, or until squash is fork tender; set aside. Reduce oven temperature to 350 degrees F.
In a medium bowl, combine sausage, corn, tomatoes, chili powder, coriander, cumin, and Cheddar cheese. Divide sausage mixture among 8 squash halves.
Return to oven and bake for approximately 10 minutes, or until heated through. Remove from oven and sprinkle tops of squash halves evenly with Monterey Jack cheese. Return to oven and bake for approximately 5 minutes, or until cheese is melted. Serve immediately.
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