Sausage And Cheese Stuffed Kabocha Recipes

CHEESE STUFFED ITALIAN SAUSAGE

Steps:

• Preheat oven to 400 degrees.
• Remove sausages from the package and place them on a cutting board. With a knife, make a slice in the center of each sausage. Place a string cheese stick in the slice and pinch sausage together sealing it closed. Do this for all of the remaining sausages.
• Place stuffed sausages in a baking dish. Pour marinara sauce over the sausages and sprinkle shredded parmesan cheese on top.
• Cook them in the oven for 40 minutes. Sausages should reach 160 degrees to be done.
• Serve with zoodles or a side of your favorite keto vegetables. Enjoy!

ITALIAN SAUSAGE STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
• Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
• Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
• Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
• Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.

TURKISH BUTTERNUT SQUASH (KABAK TATLISI)

Steps:

• Peel and cut butternut squash into 1-inch-thick rounds or the size of a hockey puck.
• Mix together in a bowl the sugar, cinnamon, black pepper, lemon zest and salt. Mix with the butternut squash. Cover with plastic wrap placed in the refrigerator overnight.
• Preheat the oven at 350 degrees F.
• Take the plastic wrap off the squash and cover with foil. Bake for 45 minutes. Remove from the oven, flip the butternut squash, place the foil back on and cook for another 45 minutes.
• Remove from the oven and let sit on the counter in its juices to get to room temperature. Once at room temperature, cover with plastic wrap and refrigerate for about 2 hours.
• Whip the heavy cream until soft peaks form and add half of the tahini to the whipped cream. Reserve the other 2 tablespoons tahini to drizzle on top for garnish. Put the cooked butternut squash on a large platter and ladle over some of the cooking juices. Top with a few large dollops of whipped cream and garnish with drizzled tahini and the crushed pistachio nuts.

CHEESE & SAUSAGE STUFFED SHELLS

Steps:

• Preheat oven to 350°. Cook pasta shells according to package directions for al dente; drain and rinse with cold water. Meanwhile, in a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain and return to pan. Add cream cheese; cook and stir until melted., Transfer to a large bowl; cool slightly. Stir in spinach and egg. Add 1 cup mozzarella, cheddar cheese, cottage cheese, Parmesan cheese, salt and pepper; mix well. In a small bowl, combine sauce ingredients. Spread 1-1/3 cups sauce onto bottom of a greased 13x9-in. baking dish and 2/3 cup sauce over the bottom of a greased 8-in. square baking dish. Fill pasta shells with sausage mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 45 minutes or until pasta is tender. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

QUINOA STUFFED KABOCHA SQUASH

Steps:

• In a sauce pan, place quinoa, 1 cup of water and a vegetable stock cube.
• Bring into a boil, reduce heat and cover, and cook until all the water is gone, for about 15 minutes.
• Cut onion, pepper, and mushrooms. Cut the top off of the squash and scoop out seeds.
• Preheat oven to 350°F/180°C degrees.
• In a sauté pan, heat olive oil, and sauté chopped onion and pepper until the onion becomes translucent.
• Add mushrooms and sauté a little longer. Season with salt and pepper.
• Add cooked vegetables and raisins to the cooked quinoa and mix.
• Stuff the squash with the quinoa mixture and cover with the squash top.
• Bake in the oven for about 60 minutes or until the squash is soft. Remove the top for the last 10 minutes.
• Infuse love and serve!