I cooked the first squash tonight. In asking around, I learned that my squash was not so bizarre and outsized after all. In fact, people around here allow them to get even bigger. Nevertheless, I cooked the first one wheeen it was 4" tall and 6" in diameter.
I used everybody's input plus Joy of Cooking, but I mostly relied upon JustaDumbBlonde's (from the Garden thread) instructions to develop a good recipe. I have to say that this turned out to be the most delicious squash I have ever eaten. I'm glad that I have half the stuffing left over because I am going to use it to cook the other squash on the weekend.
A pictorial overview on what I did follows. These instructions could be used for any squash, I think. Even though my Flying Saucer was not really overgrown, I used winter squash instructions for the timing and method.
First, I cut the squash in half from stem to blossem end and scooped out the seeds.
Then I placed each half face down in a baking dish and added 1/2" water and microwaved them (COVERED) on the "hard vegetable" setting. I did this twice to make sure they were cooked.
While the squash was steaming in the microwave, I crushed seasoned bagel chips (left over from my lunch at a nearby bagel shop, browned Italian sausage in olive oil in a frying pan, chopped green onions from my garden, and red pepper, and added finely diced canned tomatoes (drained). I mixed all of the chopped ingredients with the browned sausage.
Bagel crumbs
Peppers and mushrooms
Onions
And then I mixed it all together until it looked like the above.
Next I scooped out the remainder of the squash flesh from the cooked halves beng sure to leave enough shell so that the whole thing would hang together. I added the squash "meat" to the rest of the mixture being sure to blend thoroghly. I used that mixture to stuff the squash shells, mounding the mixture high and patting it together so that it would stay in the shell.
After it was in the shell, I added a coating of mixed, shredded Italian cheeses on top and patted it in to keep everything together.
I drizzled olive oil on top and covered it lightly with foil before baking in a 400 degree oven for 20 minutes. (Be sure to spray your baking pan with non-stick coating before baking.)
I transferred the squash to the plate and served with corn on the cob and a broccoli/raisin/walnut salad. Mmmm-mmm-good.
