This sausage stuffed summer squash is topped with a little Parmesan cheese
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 Servings
- 4 medium yellow squash
- 4 ounces fresh sausage
- 1 medium onion, chopped
- salt and pepper, to taste
- 2 slices fresh bread, crumbled
- seasoned salt, to taste
- 2 to 3 tablespoons Parmesan cheese
Boil squash whole until just tender; about 6 minutes. Drain and carefully split the squash lengthwise. Using a spoon, scoop out pulp, taking care not to break the outer shells.
Set pulp aside. Place squash shells in a baking dish.
In skillet over medium-high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry.
Stuff squash shells with the sausage mixture and sprinkle with Parmesan cheese; bake at 375° for 15 to 20 minutes, or until hot and browned.
Serves 6 to 8.
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