These are quick, tasty, filling, and they can be fixed in the air fryer!
Elsewhere on the site, you’ve heard me preach about the time-saving strategy of cooking four pounds of sausage at once in a crockpot with a disposable liner in it, then splitting up the cooked sausage, once it cools, into four freezer safe quarter baggies so each is ready to thaw and use in a hurry when you need cooked sausage. This is one of those occasions!
- Small zucchini and yellow squash (if you cannot get them, use full sized ones and, after filling, cut into 1 inch chunks)
- 1 lb. pork sausage, cooked
- 1/2 cup bell pepper
- 1/2 cup chopped onion
- 1/4 cup salsa
- 1/2 cup shredded mozzarella
- 1/4 cup shredded Parmesan
Sauté the green pepper and onion in a little olive oil until tender. Mix with the sausage. [TO SAVE TIME, particularly if you are cooking these in the air fryer, just dice the onion and pepper a little smaller, skip the sautee step, and mix the uncooked onion and pepper with the cooked sausage.]
Slice the squash and zucchini lengthwise. Scoop out the seeds with an upside down serving spoon (just drag it firmly across the seeded area) to make room for these to be filled..
Preheat your air fryer to 350 degrees. If you have some perforated parchment paper, have it handy so you can put it underneath the squash.
Mix together the sausage mixture, the salsa, and half of each of the cheeses. Fill the “boats” with the mixture. Sprinkle the remaining cheese on top. Place in the air fryer on top of a piece of parchment paper. If you don’t have parchment paper, no worries, just place it right on the rack. Check the zucchini after 6 minutes by poking into it with a fork to see if it is tender. It may be done, depending upon the size of the squash. Let it go longer if necessary.
The alternative is to cook these in the microwave. If you choose that method, place the squash canoes in a microwave safe shallow casserole dish (or a plate). Microwave 9 minutes, until the squash is tender, but not overcooked.