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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This is a perfect meal on a rainy, windy, Seattle evening. The flavors will warm you, and you'll be craving this dish every Fall to come. Ingredients:
2 delicate squash |
1/2 cup onion, finely chopped |
3 celery, stalks- finely chopped |
2 large garlic cloves, finely chopped |
3/4 cup sausage, browned and broken up |
1 (8 ounce) can whitey kidney beans |
1/2 cup breadcrumbs |
1 (8 ounce) can low-fat cream of mushroom soup (heated) |
1 cup monterey jack cheese, cheese- shredded |
1/2 cup parmesan cheese, grated |
salt, pepper, sage |
Directions:
1. Cut squash in half, lengthwise.
2. scoop out seeds.
3. drizzle olive oil, and sprinkle with salt and pepper.
4. roast at 400 degrees for 1 hour. Take out and set aside when done.
5. meanwhile.
6. Brown sausage, and break up into small pieces. set aside.
7. In same pan:
8. chop celery, onion, garlic. heat pan at medium heat and saute 8 minutes.
9. Add sausage and beans (drained and rinsed),
10. add salt, pepper, and sage to taste,
11. Add can of heated soup
12. mix breadcrumbs, 3/4C monteray jack, and parmesean cheese.
13. then mix into pan with onion, celery, sausage and bean mixture.
14. Spoon mixture into squashes. place back into 400 degree oven for 20 minute.
15. remove and spinkle with Montery jack cheese and broil for 5 minute
16. enjoy.
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