Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Marty Baldwin

Recipe Summary

prep:
30 mins
bake:
35 mins
cook:
13 mins
stand:
10 mins
total:
1 hr 28 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve squash crosswise; remove seeds. Place cut sides down in 2-quart rectangular baking dish. Add 1/4 cup water. Cover with vented plastic wrap. Microcook on high power 13 to 15 minutes or until squash is tender when pierced with fork; rearrange once for even baking. In a large skillet cook sausage, mushrooms, sweet pepper, onion, and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat.

    Advertisement
  • Preheat oven to 350 degrees F. Scrape pulp from squash (about 3 cups). Wipe out baking dish; coat with nonstick cooking spray. Spread half the squash in dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 teaspoon black pepper. Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives, and sauce. Bake for 30 minutes. Sprinkle with remaining cheese. Bake for 5 minutes or until cheese is melted. Let stand 10 minutes. Sprinkle with parsley. Makes 6 servings.

Nutrition Facts

351 calories; fat 24g; cholesterol 64mg; saturated fat 11g; carbohydrates 13g; mono fat 11g; poly fat 3g; insoluble fiber 4g; sugars 5g; protein 18g; vitamin a 777.4IU; vitamin c 24.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3mg; vitamin b6 0.3mg; folate 16.1mcg; vitamin b12 0.6mcg; sodium 941mg; potassium 559mg; calcium 272.6mg; iron 2.9mg.
Advertisement