Sausage and Rice Stuffed Summer Squash

Ingredients

  • 1 summer squash, halved the long way and seeded
  • 2 cups water
  • 1 tablespoon margarine (optional)
  • 1 (5.7 ounce) package dry Cheddar-broccoli rice mix
  • ½ pound bulk pork sausage
  • 6 small mushrooms, chopped
  • 2 teaspoons ground coriander
  • + 6 more ingredients
    • ½ teaspoon salt (optional)
    • 1 apple, cored and chopped
    • 1/3 cup toasted chopped pecans
    • ½ cup shredded Cheddar cheese (optional)
    • 1 tablespoon butter, melted
    • 1 tablespoon grated Parmesan cheese, or as needed

1. Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut sides down into a baking dish, and pour in enough water to cover the bottom of the pan. 2. Bake in the preheated oven until the squash is tender, about 30 minutes. 3. While the squash is baking, bring 2 cups of water ...

View full recipe at SpringPad

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