Sausage-Stuffed Turban Squash Recipe

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly grease foil.

Cut the top off the squash using a serrated knife and scoop out seeds. Lightly salt the inside of squash. Place squash cut-side down onto the prepared baking sheet.

Bake in the preheated oven until tender about 1 hour.

Cook and stir sausage celery mushrooms and onion in a skillet over medium heat until sausage is browned and vegetables are tender 10 to 15 minutes; drain excess grease.

Combine sour cream Parmesan cheese egg and 1/4 teaspoon salt in a bowl. Stir sausage mixture into sour cream mixture.

Scoop the meat from the inside of squash being careful not to tear the skin. Mash squash meat in a bowl.

Spoon some of the sausage mixture into the hollowed squash making a ring. Spoon a ring of mashed squash over sausage mixture. Continue layering until all the sausage mixture and mashed squash are used.

Bake in the oven until heated through 20 to 25 minutes.