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Stuffed Summer Squash


Baked stuffed summer squash recipe, with sausage and onion, along with bread crumbs and seasonings.


  • 4 to 6 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


Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break 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; bake at 375° until browned.
Serves 6 to 8.

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