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Ingredients

• ✓ turban squash
• salt
• pork sausage
• celery
• mushroom
• onion
• sour cream
• parmesan cheese
• egg
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly grease foil.
2. 2 Using a serrated knife, cut the top off squash and scoop out seeds. Lightly salt the inside of squash. Place squash, cut-side down, onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, about 1 hour.
4. 4 Cook and stir sausage, celery, mushrooms, and onion in a large skillet over medium heat until sausage is browned and vegetables are tender, 10 to 15 minutes; drain excess grease.
5. 5 Mix together sour cream, Parmesan cheese, beaten egg, and 1/4 teaspoon salt in a large bowl until well combined. Stir in sausage mixture until incorporated.
6. 6 Scoop flesh from the inside of squash, being careful not to tear the skin; transfer flesh to a medium bowl and mash well.
7. 7 Spoon some of the sausage mixture into hollowed squash, making a ring. Spoon a ring of mashed squash flesh over sausage mixture. Continue layering until all of the sausage mixture and mashed squash flesh are used.
8. 8 Bake stuffed squash in the oven until heated through, 20 to 25 minutes.

By SaraShip