Deviled eggs are not being turned into a noodle salad here. Actually, we are preparing an egg noodle salad with the same characteristics. This salad has a flavor profile that is quite similar to that of deviled eggs since we use so many components that are frequently used in deviled eggs. Add freshly chopped chives and green onions as a garnish to the salad.
| Prep Time: | 45 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (2 pound) Tatume squash
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium jalapeno pepper, finely chopped
- 1 serrano pepper, finely chopped
- 2 tablespoons dried parsley
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 pound Italian pork sausages, casings removed
- ½ pound ground beef
- 1 cup grated Parmesan cheese, divided
- ½ cup dry bread crumbs
- 2 large eggs
- salt and ground black pepper to taste
- 2 medium tomatoes, diced
- 1 cup prepared red pepper sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons basil leaves, cut into thin strips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish with fresh basil and serve.
Nutrition Facts
| Calories | 574 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 4 g |
| Protein | 34 g |
| Saturated Fat | 13 g |
| Sodium | 1157 mg |
| Sugars | 8 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |