Stuffed Tatume Squash

This is a spicy dish that resembles stuffed zucchini, except that you substitute Tatume squash for the zucchini. The subtle difference in flavor between the Tatume squash and zucchini makes for a unique and flavorful twist on stuffed zucchini. Hot chiles add more zip to the dish. A meal in itself!

• Preparation Time: 45 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 35 mins
• Calories: 574 Calories

Ingredients

• 2 large eggs
• 2 tablespoons dried parsley
• 1 cup shredded mozzarella cheese
• ½ cup dry bread crumbs
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• ½ pound ground beef
• 1 cup grated Parmesan cheese, divided
• ½ teaspoon red pepper flakes
• 1 medium onion, finely chopped
• 2 medium tomatoes, diced
• 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon lemon-pepper seasoning
• 1 serrano pepper, finely chopped
• 2 (2 pound) Tatume squash
• 1 medium jalapeno pepper, finely chopped
• 1 pound Italian pork sausages, casings removed
• 1 cup prepared red pepper sauce
• 2 tablespoons basil leaves, cut into thin strips

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 2

Garnish with fresh basil and serve.

Step 3

Cut Tatume squash in half lengthwise. Scoop out the flesh in the center, leaving about 1/3 inch of the shell. Dice or chop the flesh in a food processor and transfer to a large bowl.

Step 4

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 2 to 3 minutes. Add jalapeno pepper, serrano pepper, parsley, lemon-pepper, oregano, and red pepper flakes; saute for 1 more minute. Add vegetables to diced squash.

Step 5

Add pork sausage and ground beef to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Add meat mixture to the vegetable-squash mixture. Mix in 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until the filling is well combined.

Step 6

Add remaining 1 tablespoon oil to the skillet. Add diced tomatoes and red pepper sauce. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Season with salt and pepper and remove from the heat.

Step 7

Pour a ladleful of sauce into the bottom of the prepared baking dish. Fill one squash shell with the filling, making a large mound on top. Place in the baking dish and repeat with remaining squash and filling. Pour remaining sauce into the dish, and sprinkle the stuffed squash with the remaining 1/2 cup Parmesan and mozzarella cheese. Cover with aluminum foil.

Step 8

Bake in the preheated oven for 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until squash is fork-tender and cheese is lightly browned, about 10 more minutes.