Squash Stuffed With Italian Sausage And Broccoli Pesto

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   Preheat the oven to 350 degrees. Cut squashes in half and remove the seeds. Place halves cut-side up on a foil-lined baking sheet, drizzle with less than 1 tablespoon of olive oil each, season with salt and pepper. Bake until fork tines will just stick in, about 15-20 minutes. In the meantime, in a medium non-stick skillet over medium-high heat, brown the Italian sausage and then remove from heat. While the sausage is browning, pulse garlic in a food processor until finely chopped. Add broccoli florets, lemon juice and zest, and season to taste with salt and black pepper. Pulse and slowly stream in remaining olive oil until a coarse pesto forms. Stir in 1 c. of cheese by hand. Mix pesto into sausage, then pack filling into squash halves. Sprinkle remaining 1/2 c. cheese over the top, and bake until cheese is lightly browned and fork tines slide easily into squash flesh, about 15-20 minutes more. Serve immediately.

* Per serving · 4 servings · Values may vary.

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