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Add a photoServings: 8
Ingredients
- 1 x 4 lb. turban squash
- Â Â salt
- 1 lb lean turkey sausage
- 2 x green onions with tops minced
- 3/4 c. minced celery
- 3/4 c. sliced fresh mushrooms
- 2 Tbsp. chopped parsley
- 1 c. cooked rice
- Â Â Or possibly crumbs from 2 slice bread
- 1/4 c. Egg Beaters(r) 99% egg substitute beaten
- 1/2 c. fat-free lowfat sour cream
- Â Â salt and pepper to taste
- 1 tsp chopped fresh sage
- Â Â grated parmesan cheese
Directions
- Cut off the button or possibly upper portion of turban that is the blossom end; set aside. Scoop out seeds and throw away. Sprinkle salt in cavity. Place squash cut side down in pan of water. Bake in 350 F oven till tender, 45 to 50 min.
- Meanwhile, saute/fry sausage till no longer pink; drain fat. Add in green onions, celery, mushrooms and parsley. Saute/fry for 5 min till meat is lightly browned. Add in rice or possibly bread crumbs.
- Combine egg, lowfat sour cream, salt, pepper and sage; add in to sausage mix and mix well. Invert squash in the same pan with water and fill cavity with stuffing. Garnish with Parmesan cheese. Return to oven and bake for 25 to 30 min at 350 F.
- COOKNOTES: Although an ornamental squash and a member of the gourd family, turban squash is also edible. A bright red-orange fruit with a protruding "button" at the blossom end, it has stripes of varied, rich colors of orange and some shades of green. It has a flat, squat look, with creamy yellow-orange flesh. It is great for stuffing.
- To Prepare: Remove button end; scrape out seeds. Cut in pcs, peel and they are ready for steaming, broiling or possibly baking. They can be seasoned and used the same as any other winter squash.
- For Stuffing: Georgia finds it best to take medium-sized turban, about 6 to 8 inches across, place them in a large pot with water and boil for about 20 to 30 min. Then remove from pot, cut off button end and scrape out seeds.
- Make your favorite meat, rice or possibly vegetable stuffing. Fill cavity with stuffing and place button end back on top. Place in a baking pan or possibly on a cookie sheet and bake in 350F oven till meat is done and squash is fork tender when pricked from inside. The outside skin is hard. It usually takes 1 to 2 hrs to bake, depending on the size of the squash.
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- NOTES :This recipe was modified to reduce saturated fat and cholesterol: From 1/2 lb. each lean pork sausage and lean grnd beef to all turkey sausage; the rice was doubled; fat-free dairy instead of full fat.
- with turkey sausage - I see this as a buffet item; cut into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 195 | |
| Calories from Fat 121 | 62% |
| Total Fat 13.47g | 17% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 365mg | 15% |
| Potassium 241mg | 7% |
| Total Carbs 7.75g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.92g | 1% |
| Protein 10.87g | 17% |
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