Ingredients
Scale
For each little squash:
- 1 sweet dumpling squash
- 1 teaspoon olive oil
- 1/3 cup chopped onion
- 1/3 cup chopped bell pepper
- 1 clove garlic, peeled and finely chopped
- 1 3-oz. sausage, roughly chopped (I used habanero monterey jack chicken sausage)
- 1 oz. Greek yogurt & light cream cheese mix (or 1/2 oz. light cream cheese + 1/2 oz. plain nonfat Greek yogurt)
- salt & pepper to taste
- For the top: slices of Gouda cheese
Instructions
- Cut a small notch in the squash and bake at 350 F for 40 minutes or so or until the squash is tender. Either cut the squash in half lengthwise, or cut the top off.
- Using a grapefruit spoon, scoop out the seeds and discard, then carefully scoop out the flesh of the squash, taking care not to leave a nice shell and not cut the peel. Chop the flesh of the squash.
- Heat a frying pan over medium heat, then add the olive oil to warm it. Add the bell pepper and garlic and sautee until the onion is soft and translucent, then add the squash and sausage and sautee a bit longer until all the ingredients are warm. Add the cheese and yogurt in bits and stir to melt and mix it in. Add salt & pepper to taste.
- Scoop the filling mixture back into the little squash shells, heaping and pushing it down gentlly to fit as best you can. Top with cheese slices and bake at 350 for 15 – 20 minutes or so or until the cheese on top is nicely melted and the entire squash is steaming hot.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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