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Stuffed Tatume Squash
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Spicy stuffed Tatume squash with hot chile peppers for an extra kick.
Ingredients:
  • 2 (2 pound) Tatume squash
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, finely chopped
  • 1 medium jalapeno pepper, finely chopped
  • 1 serrano pepper, finely chopped
  • 2 tablespoons dried parsley
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes
  • 1 pound Italian pork sausages, casings removed
  • 0.5 pound ground beef
  • 1 cup grated Parmesan cheese, divided
  • 0.5 cup dry bread crumbs
  • 2 large eggs
  • salt and ground black pepper to taste
  • 2 medium tomatoes, diced
  • 1 cup prepared red pepper sauce
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons basil leaves, cut into thin strips
Instructions:
  • Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  • Cut the Tatume squash in half lengthwise, leaving about 1/3 inch of the shell intact. Use a food processor to dice or chop the flesh, and then transfer it to a large bowl.
  • In a large skillet over medium-high heat, warm up 1 tablespoon of olive oil until shimmering. Cook the onion and garlic for 2 to 3 minutes until fragrant. Then, stir in jalapeno pepper, serrano pepper, parsley, lemon-pepper, oregano, and red pepper flakes for an additional minute. Finally, mix the sauteed vegetables into the diced squash.
  • Brown and crumble pork sausage and ground beef in a hot skillet for 5 to 7 minutes. Combine meat with vegetable-squash mixture, 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until filling is well mixed.
  • Drizzle the remaining 1 tablespoon of oil into the skillet, then add the diced tomatoes and red pepper sauce. Cook, stirring occasionally, until everything is heated through, for about 2 to 3 minutes. Season with salt and pepper, then remove from the heat.
  • Start by elegantly drizzling a ladleful of sauce into the base of the baking dish. Next, generously stuff each squash shell with the filling, creating a delightful mound on top. Arrange them in the dish and continue until all squash and filling are used. Pour the rest of the sauce evenly over the stuffed squash and sprinkle the remaining 1/2 cup of Parmesan and mozzarella cheese on top. Gently cover the dish with aluminum foil for baking.
  • Bake in the preheated oven for 30 minutes. Then increase oven temperature to 400°F (200°C) and bake for an additional 10 minutes, until squash is fork-tender and cheese is lightly browned.
  • Top off with fragrant fresh basil leaves before presenting.

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