¼cupfresh parmesan cheese(used last to garnish the boats)
Prepare the Squash
Preheat oven to 350F. Line a cookie sheet with parchment paper.
Rinse the squash under water to remove dirt. Cut the end off each side.
Slice the squash in half lengthwise. Using a spoon, scoop out the flesh and seeds, leaving about ¼ inch width around the edge. Save everything you've scooped out- this will go into the filling.
Place the squash on the prepared pan with the cut side facing up.
Cook in the oven for 15 minutes.
Sausage and Tomato Filling
While the squash boats are cooking, being to prepare the filling.
Use a knife to cut the scooped flesh into small, ¼ inch pieces. Set aside. (you will need 10 ounces total of flesh- this is about 4 medium squash, however it doesn't hurt to measure with a food scale if you use larger or smaller squash).
Dice the cooked chicken sausage links.
In a medium sauce pan, combine the chicken sausage, chopped garlic, drained tomatoes, chopped squash seeds. Cook over medium heat until the squash is soft, about 5-7 minutes.
Remove from heat. Add the breadcrumbs, cheese and basil. Mix until combined.
Assemble the Squash Boats
Remove the cooked squash boats from the oven when done cooking. Use a small spoon to fill each boat evenly with sausage and tomato mixture.
Cook in the oven for 10 minutes at 350F.
Sprinkle with the remaining ¼ cup of parmesan cheese. Cook for another 2 minutes.
Remove and serve immediately.
You may have some filling leftover. I usually just serve this on the side, it tastes great plain or over crackers!
Chicken Sausage: I used the brand "Never Any" pre-cooked chicken sausage links from Aldi's. There were 4 links in the package and it was a total of 12 ounces. Target also sells pre-cooked chicken sausage. Any brand is fine! If you can't find pre-cooked sausage, you can always cook sausage and then add it to the recipe.