Stuffed Tatume Squash

Ingredients

• (2 pound) Tatume squash
• tablespoon sextra-virgin olive oil, divided
• medium onion, finely chopped
• clove sgarlic, minced
• medium jalapeno pepper, finely chopped
• serrano pepper, finely chopped
• tablespoon sdried parsley
• teaspoon lemon-pepper seasoning
• teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• pound Italian pork sausages, casings removed
• 1/2 pound ground beef
• cup grated Parmesan cheese, divided
• 1/2 cup dry bread crumbs
• large eggs
• salt and ground black pepper to taste
• medium tomatoes, diced
• cup prepared red pepper sauce
• cup shredded mozzarella cheese
• tablespoon sbasil leaves, cut into thin strips

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. Cut Tatume squash in half lengthwise. Scoop out the flesh in the center, leaving about 1/3 inch of the shell. Dice or chop the flesh in a food processor and transfer to a large bowl.
3. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add onion and garlic and saute for 2 to 3 minutes. Add jalapeno pepper, serrano pepper, parsley, lemon pepper, oregano, and red pepper flakes; saute for 1 more minute. Add vegetables to diced squash.
4. Add pork sausage and ground beef to the hot skillet; cook and stir until browned and crumbly, 5 to 7 minutes. Add meat mixture to the vegetable squash mixture. Mix in 1/2 cup Parmesan cheese, bread crumbs, eggs, salt, and pepper until the filling is well combined.
5. Add remaining 1 tablespoon oil to the skillet. Add diced tomatoes and red pepper sauce. Cook, stirring occasionally, until heated through, 2 to 3 minutes. Season with salt and pepper and remove from the heat.
6. Pour a ladleful of sauce into the bottom of the prepared baking dish. Fill one squash shell with the filling, making a large mound on top. Place in the baking dish and repeat with remaining squash and filling. Pour remaining sauce into the dish, and sprinkle the stuffed squash with the remaining 1/2 cup Parmesan and mozzarella cheese. Cover with aluminum foil.
7. Bake in the preheated oven for 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C) and bake until squash is fork tender and cheese is lightly browned, about 10 more minutes.
8. Garnish with fresh basil and serve.