SAUSAGE & VEGETABLE SQUASH BOATS or CRESCENT SQUARES
This versatile recipe can be a stuffed squash main dish or an appetizer or main dish made with crescent roll dough
Ingredients
- 3 large yellow squash
- 1/2 lb breakfast sausage
- 1/2 sweet onion chopped
- 1/3 cup sweet red pepper chopped
- 1/3 cup sweet yellow pepper chopped
- 1/3 cup celery chopped
- 1-2 to matoes
- 2 ears of corn kernels cut off
- 1 clove garlic minced
- Salt and pepper
- 1/2 cup grated Sharp cheddar
- 1/2 cup Alfredo Sauce
- 1 oz. grated or shaved Parmesan cheese
- Green onions fresh basil or parsley for garnish
Instructions
- Cut off squash ends and then cut in half. Wrap squash halves in a clean kitchen towel and microwave on high for 3 minutes to soften. Let cool. Scoop seeds out of squash halves leaving a deep cavity for filling.
- Brown and crumble sausage in a skillet over medium heat. Drain on paper towels. Saute onion, peppers, corn and celery in skillet drippings until softened. Add garlic and cook 30-60 mores seconds. Season with salt and pepper and add sausage back to pan. Add grated cheddar cheese and stir to combine. Add Alfredo sauce, a little at a time until mixture binds together.
- Fill squash halves with sausage filling. Arrange tomato slices across top. Sprinkle with Parmesan cheese. Bake at 375 degrees for 30 minutes* checking after 20 minutes, until cheese is melted and everything looks hot and bubbly.
Notes
To make Crescent Squares:
Unroll 1 can of crescent dough onto a parchment lined baking sheet and pinch seams together. Place filling on dough, leaving a 1/4” border. Top with remaining sheet of dough and pinch edges to seal. Butter top of dough and sprinkle with Parmesan cheese. Bake at 375 degrees until golden, 15-18 minutes. Cut into large squares for main dish or smaller squares for appetizers, to serve.