Stuffed Scalloped Squash


Cut the top off the squash and remove seeds. Combine all ingredients in a bowl and mix. Stuff into squash and replace top. Fold the stuffing that won’t fit into the squash in a piece of foil. Place stuffed squash into a baking dish and bake at 375°F for 1 hour. Put the leftover stuffing in the oven for the last 20 minutes of baking.


  • 1 pan-shaped squash
  • 3/4 c fresh mushrooms, chopped
  • 1/2 c sweet onion, chopped
  • 1 stalk celery, chopped
  • 1 medium tomato, coarsely chopped
  • 2 Tbsp fresh basil, chopped
  • 1 Tbsp chipotle hot sauce
  • 1 Tbsp garlic
  • 1 tsp chile powder
  • 3 Tbsp marsala wine