Sausage Stuffed Zucchini

Ingredients

• 1 teaspoon basil 
• 1 teaspoon basil 
• 1 stalk celery chopped
• 1 cup bulgar wheat cooked
• 0.5 cup corn 
• 1 teaspoon cumin 
• 1 teaspoon curry powder 
• 3  garlic clove minced
• 0.3 cup golden raisins 
• 6 servings olive oil 
• 6 servings olive oil 
• 1  onion diced
• 0.3 cup parmesan cheese grated
• 1 teaspoon parsley 
• 0.5 cup pinenuts 
• 0.5 cup butternut squash diced finely
• 1  bell pepper diced red
• 1  bell pepper diced red
• 6 servings salt and pepper 
• 1.5 cups sausage crumbled cooked
• 1 cup tomato sauce 
• 0.5 cup vegetable stock 
• 0.5 cup wine 
• 3  zucchini seeds removed rubbed with sliced lengthwise

Equipment

• frying pan
• oven
• casserole dish

Directions

1. In a greased casserole dish lay oiled zucchini cut side up.In a skillet on medium high heat, heat oil then saute red peppers, onion, garlic, celery, and butternut till translucent.
2. Add sausage, corn, raisins, spices, tomato sauce and bulgur wheat.Adjust seasoning to taste.Mound filling onto zucchini halves, top with cheese and pine nuts.
3. Pour wine and stock in bottom of pan.
4. Bake 30 minutes at 350F.