Stuffed Scalloped Squash

Servings: 4


4 pan-shaped squash

1 1/2 cups fresh mushrooms, chopped

1 cup sweet onion, chopped

1 stalk celery, chopped

1 medium tomato, coarsely chopped

4 tablespoons fresh basil, chopped

2 tablespoons chipotle hot sauce

2 tablespoons garlic

2 teaspoons chile powder

6 tablespoons marsala wine


Cut the tops off the squash and remove the seeds. Combine all other ingredients in a bowl and mix. Stuff the mixture into each squash and replace the top. Fold the extra stuffing that won’t fit into the squash in a piece of foil. Place the stuffed squash into a baking dish and bake at 375°F for 1 hour. Put the leftover stuffing in the oven for the last 20 minutes of baking.

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