Pizza Stuffed Squash

Name: Pizza Stuffed Squash
Ingredients: 1 tablespoon kosher salt, divided; 3 large yellow squash, halved lengthwise; 1 teaspoon olive oil; 8 ounces ground Italian sausage; 1 cup chopped mushrooms; 1/3 cup diced onion (from 1 onion); 1/3 cup diced bell pepper (from 1 bell pepper); 1 (15-oz.) can diced tomatoes with garlic and onion, drained; 4 ounces pre-shredded mozzarella (about 1 cup); 1 (4-oz.) can sliced black olives; 2 tablespoons chopped fresh basil, plus more for garnish; 1/4 cup Italian-style breadcrumbs, divided; 3 tablespoons grated Parmesan cheese

13 ingredients

5 steps

Ingredients

1 tablespoon kosher salt, divided
3 large yellow squash, halved lengthwise
1 teaspoon olive oil
8 ounces ground Italian sausage
1 cup chopped mushrooms
1/3 cup diced onion (from 1 onion)
1/3 cup diced bell pepper (from 1 bell pepper)
1 (15-oz.) can diced tomatoes with garlic and onion, drained
4 ounces pre-shredded mozzarella (about 1 cup)
1 (4-oz.) can sliced black olives
2 tablespoons chopped fresh basil, plus more for garnish
1/4 cup Italian-style breadcrumbs, divided
3 tablespoons grated Parmesan cheese

Directions

1

Fill a bowl with ice water; set aside. Bring a pot of water to a boil, and add 2 teaspoons of the salt. Add squash to boiling water, and cook until just slightly softened, about 5 minutes. Drain squash, and plunge in ice water to cool. Remove from ice water, and pat dry with paper towels; sprinkle with remaining 1 teaspoon salt.
2

Scrape seeds from center of each squash half to create a well down the center. Arrange squash halves, cut side up on a medium rimmed baking sheet.
3

Preheat oven to 400°F. Heat oil in a large skillet over medium-high. Add sausage, and cook, stirring to crumble, until browned, about 5 minutes. Add mushrooms, onion, and bell pepper; cook, stirring often, until onions are translucent and mushrooms are softened, about 4 minutes. Add tomatoes, and stir until heated through, about 1 minute. Remove from heat.
4

Stir in mozzarella, olives, basil, and 2 tablespoons of the breadcrumbs. Divide the filling among squash halves. They will be full and mounded. Stir together Parmesan and remaining 2 tablespoons breadcrumbs in a small bowl, and sprinkle evenly over stuffed squash halves.
5

Bake squash in preheated oven until tender and topping is golden brown, about 20 minutes. Garnish with basil.