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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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My mother used to make this and though I hated yellow squash, I loved it prepared this way. She used the same recipe for stuffing acorn squash in the fall, only she didn't use the pulp from the acorn squash. Ingredients:
6 med. size yellow squash |
1/2 lb. bulk pork sausage |
1/4 c. finely chopped onion |
1/2 c. herb stuffing |
1/4 tsp. salt |
2 1/2 tbsp. grated parmesan cheese |
Directions:
1. Wash squash. Cook whole in salted, boiling water 8-10 minutes or until tender but still firm. Drain and cool. Trim stems, cut in half lengthwise. Remove pulp and save.
2. Cook sausage and onion. Drain grease; stir in pulp, stuffing, and salt. Put squash shells into 9x13-inch baking dish. Spoon sausage mixture into shells. Sprinkle with cheese.
3. Bake 30 minutes at 350 degrees.
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