This is a spicy dish that resembles stuffed zucchini, except that you substitute Tatume squash for the zucchini. The subtle difference in flavor between the Tatume squash and zucchini makes for a unique and flavorful twist on stuffed zucchini. Hot chiles add more zip to the dish. A meal in itself!
Ingredients
- Tatume squash: 2 piece (2 pound)
- extra-virgin olive oil: 2 Tbsp (divided)
- medium onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- medium jalapeño pepper: 1 piece (chopped)
- Serrano pepper: 1 piece (chopped)
- parsley: 2 Tbsp (dried)
- lemon-pepper seasoning: 1 tsp
- oregano: 1 tsp (dried)
- red pepper flakes: 0.5 tsp
- Italian pork sausages, casings removed: 1 pound
- ground beef: 0.5 pound
- Parmesan cheese: 1 cup (divided, grated)
- dry bread crumbs: 0.5 cup
- eggs: 2 piece
- salt and ground black pepper: (to taste)
- medium tomatoes: 2 piece (diced)
- prepared red pepper sauce: 1 cup
- mozzarella cheese: 1 cup (shredded)
- basil leaves: 2 Tbsp (cut into thin strips)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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Cut Tatume squash in half lengthwise. Scoop out the flesh in the center, leaving about 1/3 inch of the shell. Dice or chop the flesh in a food processor and transfer to a large bowl.
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and garlic and saute for 2 to 3 minutes. Add jalapeno pepper, serrano pepper, parsley, lemon-pepper, oregano, and red pepper flakes; saute for 1 more minute. Add vegetables to diced squash.
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Add pork sausage and ground beef to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Add meat mixture to the vegetable-squash mixture. Mix in 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until the filling is well combined.
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Add remaining 1 tablespoon oil to the skillet. Add diced tomatoes and red pepper sauce. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Season with salt and pepper and remove from the heat.
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Pour a ladleful of sauce into the bottom of the prepared baking dish. Fill one squash shell with the filling, making a large mound on top. Place in the baking dish and repeat with remaining squash and filling. Pour remaining sauce into the dish, and sprinkle the stuffed squash with the remaining 1/2 cup Parmesan and mozzarella cheese. Cover with aluminum foil.
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Bake in the preheated oven for 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until squash is fork-tender and cheese is lightly browned, about 10 more minutes.
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Garnish with fresh basil and serve.
