6 medium yellow squash
1/2 c. finely chopped onions
1/2 c. herb seasoned stuffing
1/2 lb. bulk pork sausage
1/4 tsp. salt
2 1/2 tsp. Parmesan cheese
Wash
squash. Cook in boiling salted water and cover about 8 to 10 minutes,
until tender but still firm. Drain and cool slightly. Trim off stems.
Cut squash in half lengthwise. Remove and reserve pulp leaving firm
shell. Cook sausage and onion in skillet over medium heat until sausage
is browned, stirring to crumble. Remove from heat, drain off pan
drippings. Stir in squash pulp, herb seasoned stuffing and salt. Place
squash shells in 9 x 13-in. baking dish. Spoon sausage mixture into
shells, sprinkle with Parmesan cheese. Bake at 350 degrees for 30
minutes, or until lightly browned.
