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savagman

Venison Stuffed Summer Squash

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The hot Arizona sun has me inside more as of late and in my quest to use summer's bounty I came up with this recipe. At Chef's urging I have taken pictures this time. Hope you enjoy and try the recipe.

 

I have a large garden and try to use what is fresh and available rather than dashing off to the grocery store. The only limit to this recipe are your imagination. I used patty pan squash because that is what I currently have an abundance of. In the past I have stuffed zucchini and yellow squash as well. The stuffing is also the product of what I have on hand. My eggplant, basil, tomatoes, and peppers are also doing well so I used them. You could also mix in rice or quinoa but I am trimming down so left it out.

 

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Wash and cut the tops off of the squash. Mince the good portion of the top and throw away the stem.

 

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Using a small spoon scoop the seeds out and create a cavity for stuffing. Take care not to go too thin on the bottom or sides. Place them in a glass casserole dish and pour 1/2 cup of water in the bottom. Set aside and preheat the oven to 400 degrees.

 

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In a large skillet brown your favorite game sausage. I grind my own using LEM seasonings. In this recipe I used hot venison (Italian) sausage.

 

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While the sausage is getting started chop your veggies. I used several eggplant, tomato, an onion, and a bell pepper. Mince a couple cloves of garlic and chiffonade a healthy bunch of fresh basil.

 

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Add the veggies to the skillet in order of longest cooking time to least. Onion, minced squash tops, eggplant, peppers, garlic. Don't add the basil yet.

 

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Saute until veggies are crisp tender. Add the basil and turn off the heat. Add 1/2 cup of your favorite spaghetti sauce. Taste and add salt and pepper if needed.

 

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Place the squash in the oven for 5-10 minutes. The squash will steam lighly and you are looking for them to be cooked 1/4 of the way. Remove from the oven, drain any remaining water and stuff with the prepared sausage veggie stuffing.

 

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Top with parmesean cheese.

 

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Back into 400 degree oven for 5-10 minutes or until toasty brown.

 

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Enjoy!!!

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This looks SO good!

 

Awesome that you have a garden and that tomato made my mouth water!

Nothing like a fresh vine ripened tomato with some kosher salt, yum!

 

Great job on the pics and your recipe sounds delish.

That basil sure grows like wildfire doesn't it?

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You did a good job of explaining along with the awesome pictures. I sure could go for some of that about now. I actually think I can smell it thru this computer. Great job! :)

 

TJ

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You did a good job of explaining along with the awesome pictures. I sure could go for some of that about now. I actually think I can smell it thru this computer. Great job! :)

 

TJ

 

Showed this to the wife tonight and she is going to give it a try. She got some squash from a friends garden and it's a go for sure. Thanks again for sharing. :)

 

TJ

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I actually think I can smell it thru this computer.

 

If I had a computer like that, I would have gained a few pounds.

The stuffed squash looks quite tasty.

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Glad everyone enjoyed the pictures and recipe. It is fun to combine the bounty of the hunt with the fruits of our labor. Somehow it tastes better having hunted/gathered/grown it yourself.

 

Amanda and TJ let me know how it turns out!!!

 

Chef - The fresh tomatoes are great! We have been getting nice brandywines and a large handful of assorted cherry tomatoes daily. Used up a bunch along with some basil in a bruschetta last week. Amazing how fast the basil grows. Must be very profitable with the prices they charge in the store.

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