Stuffed Squash
If you've ever grown your own squash, you'll likely know there's a point in the summer where you just can't keep up with it! So get creative with this hearty dish that proudly features summer squash alongside savory sausage and Nong's classic sauce.
Ingredients:
- 4 large zucchini or summer squash
- 2 tbsp Nong’s Khao Man Gai Sauce
- 2 tbsp tomato paste
- 1 cup fresh bread crumbs
- ½ lb Italian sausage
- ½ cup onion, chopped
- ½ cup sweet peppers, chopped
- 2 cloves garlic
- 1 cup mozzarella cheese, shredded
- olive oil
- salt & pepper, to taste
- fresh basil, to taste
Directions:
Cut the squash in half and hollow out the centers. Salt, then set aside.
Add oil to a skillet over medium-high heat. Cook sausage, onion, peppers, and garlic until the sausage is cooked through.
Remove from the heat and add in breadcrumbs, tomato paste, Nong's sauce, and salt & pepper to taste.
Place the squash on a baking pan that's been covered in foil and lightly oiled. Fill the squash with the sausage mixture, then top with mozzarella cheese and drizzle with oil.
Bake at 375° F until golden brown. Finish with chopped fresh basil.
