Chef John's Stuffed Summer Squash Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 20, 2012
I could not find merguez and didn't have time to make my own so I used hot italian sausage instead and this turned out incredible. I used zucchini from the garden because, well zucchini plants are ridiculously prodigious. I used 3 ounces of goat cheese because 2 was not enough and used panko on the top.
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Reviewed: Jul. 17, 2012
I made this today use a lenguisa sausage, and a creamy goat cheese. It's delicious. Very satisfying.
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Reviewed: Jul. 10, 2012
I also had a hard time finding the lamb sausage (San Antonio is dominated by one grocery chain and few finer food stores, sadly) so I used spicy Italian sausage with no other modifications. Amazing results! The video on this was very helpful, and I didn't expect goat cheese to pair so well with squash flavors/textures. As soon as I can get my hands on some merguez, I will definitely re-review.
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Reviewed: Jul. 8, 2012
It's CSA time and I was looking for something interesting to do with too much summer squash. This was delicious! I couldn't find the spicy lamb sausage, so I improvised: I used ground lamb and spiced it with minced onion and garlic, cumin, paprika, and cayenne as well as salt and black pepper. This seemed easier than removing the casing from an already prepared sausage anyway. I considered skipping the cheese to cut down on the richness, but decided to use feta instead of the goat cheese. It really added an interesting dimension, so I am glad I didn't leave it out. Because I didn't have the small round squash pictured, I used a larger elongated "mediterranean" squash, and it took longer to bake. More like 40 minutes. Both my husband and I gave it 5 stars. I will definitely use this recipe again. Also, I felt badly about tossing the scooped out squash so I sauteed some onion and garlic along with the chopped up squash, added a half a seeded fresh tomato and stir fried the mixture with some cooked brown rice. It made the perfect side dish to accompany this meal.
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Photo by laurenelizabeth
Reviewed: Jun. 29, 2012
Delicious and couldn't be easier. I used hot pork sausage, the kind that comes in the thick tubes, and garlic and herb bread crumbs. The red peppers add the most delightful kick!
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