This recipe came to me when a co-worker and I visited a local farm stand for lunch. Upon seeing the bin of colorful squashes, I immediately grabbed one and said “Carnival Squash? Oh yeah! Sounds fun!” And so a new recipe was born. This recipe is super easy and doesn’t require any fancy- schmancy ingredients. As a matter of fact, feel free to just roast the squash alone with some butter and spices for a delicious side! The possibilities are endless.
Stuffed Carnival Squash
Prep Time: 10 minutes
Cook time: 1 hour and 15 minutes
Preheat the oven to 425 degrees. Slice the squash in half between the ridges and place face up on a cookie sheet. Scoop out the middle with a spoon and slather the squash “meat” with butter, sage, garlic powder and salt.
Roast the squash for approximately 1 hour or until the inside is soft (but the squash maintains shape).
While the squash is roasting; in a pan, sauté the chopped onion, sausage, mushrooms and spinach until soft. Remove the squash from the oven and stuff with the sautéed sausage mixture. Sprinkle a little Pecorino Romano on top and place back in the oven for 15 minutes or until the cheese is browned.
Enjoy straight from the squash shell! This could be a great breakfast recipe as well with an egg cracked overtop instead of cheese.