Re: Summer Squash Recipes
Stuffed Summer Squash
* 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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