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White Scallop Squash Stuffed

October 31st, 2013 08:59:00 pm

White Scallop Squash stuffed with sausage, artichokes, basil and shishito peppers is a wonderful entree that is both filling and healthy. Our garden is producing these like crazy.

 A large White Scallop SquashWhite Scallop Squash hollowed out

I started by hollowing out an area of this large one. But you can do the same with multiple smaller ones... more like individual servings. Next I cooked the spicy sausage in a Titanium Frying Pan, no need to add any additional grease or fats.  I added in pieces from the center of the squash, as well as chopped up artichoke hearts, basil, shishito peppers chopped (from the garden) and mixed in my favorite red marinara sauce. Use your imagination! Use any kind of squash and any ingredients inside that you like.

Sausage mixture for stuffingFill the White Scallop Squash with the Stuffing

Next I filled the White Scallop Squash with the "stuffing' and placed it into a Titanium Roasting Pot  and added the lid. I also added just a tad of water into the bottom, like a half inch because I was in a hurry and wanted to see that steam quickly. I set the temperature to about a 5 or 6 and set the timer for 20 minutes. This allows me to vapor cook this on the stovetop, and not turn on my oven. It took 20 minutes to become moist and soft, not mushy. The beauty is that since nothing sticks to our cookware, the clean up is a breeze.

Squash Vapor Cooking in Titanium Pot, stovetopStuffed White Scallop Squash

Serve with some additional marinara poured over, and sprinkle with fresh grated parmesan.

Portioned serving of White Scallop Squash


White Scallop Squash stuffed creates a nice change of pace for dinner!



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