Stuffed Summer Squash

squash stuffed2

This recipe originally came from Better Homes and Gardens Magazine somewhere around 1980. I remember the first time I made it, I knew it was a keeper by the happy eating noises Stan made when he tasted it. This can be made with either zucchini or yellow squash.

Four medium zucchini or yellow squash, about 1 1/2 pounds
1 pound of bulk sausage (I try to find the kind with no sodium nitrite)
One small onion chopped
one egg slightly beaten
1/2 cup cracker meal or plain panko bread crumbs
1/2 cup shredded cheddar or monterey jack cheese (or cheese of your choice)
1/2 cup grated Parmesan or Romano cheese
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder (not salt)
1/4 teaspoon pepper

Trim the ends and halve the squash lengthwise. Scoop out the pulp leaving 1/4 inch shell. A melon baller is a helpful tool for this. Chop the pulp.

mellonballer

Place the squash shells in a large microwave safe bowl. Microwave on high for three minutes then remove and rearrange the squash shells in the bowl. Return to microwave and cook on high for another two minutes until the squash is wilted.

squash steamed

In a large skillet cook the sausage, breaking it up with a fork or spatula. Add the onion and chopped squash pulp. Cook, stirring frequently, until sausage is done and the onion is tender; drain off fat. Remove the skillet from the heat. Let cool slightly. Stir in egg, cracker meal, cheddar cheese, Parmesan cheese, salt, thyme, garlic and pepper; mix well.

Place squash shells in a shallow baking dish that has been buttered or sprayed with non-stick spray. Dust the shells lightly with salt. Spoon the sausage mixture into the squash shells. Bake uncovered in a 350° oven for about 25 minutes.

Makes about 4 to 6 servings.

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