1tablespoonfresh chopped Italian herbs(rosemary, thyme, oregano, basil, sage)
1/4cupdry white wine (optional)
1/4teaspoonfreshly ground black pepper
1/3cupfreshly grated Parmesan cheese (optional – if you like it a little cheesy)250
Bring a large stock pot of water to a boil and boil the squash for 15-20 minutes just until barely fork tender. When cool enough to handle, cut the tops off and scoop out the seeds and a little of the flesh to make a cavity for the filling.
Preheat the oven to 180 degrees F.
In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt and pepper. Add the boiled rice and bring to a boil, reduce the heat to medium and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.
While the mixture is simmering, prepare the squash. Fill the cavity of each squash with the sausage mixture and top with 3 tablespoons of Parmesan cheese. Place the “lids” on top of each squash.
Bake for 15-20 minutes or until the squash feels tender when squeezed or a fork can be easily inserted through the flesh. (See NOTE if using a different squash variety)C