Sausage Rice Stuffed Squash Recipe

Ingredients

3/4 lb. (med) ground sausage

browned in a non-stick skillet. 1/2 C brown rice

cooked according to pkg directions. 1 jar Bertolli Tomato & Basil sauce

1 lg bell-shaped squash

cleaned & cut into 4 pieces. 1/2 tsp sea salt

1/4 tsp Italian pepper. Juice of 1 lemon

plus lemon zest to add flavor. Hint of grated fresh ginger. 1 sm can sliced mushrooms.

Preparation

Brown sausage in non-stick (hot)skillet. Add seasonings, lemon & zest, plus grated ginger, and mushrooms (drained). Add Bertolli sauce and heat through. Add cooked rice and mix thoroughly. Place Squash pieces in a 9x13 baking dish and pierce with a fork. Spoon the sausage-tomato-rice mixture evenly in the squash. Top with Parmesean Cheese. Add 1/2 C warm water to pan & bake 35 - 45 min, or ’til squash is tender. Remove from oven & serve.