Baked Stuffed Squash
 
4 to 6 medium  yellow squash
3 oz.  fresh sausage
1 medium  onion, chopped
  salt and pepper, to taste
2 slice  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 3750 until browned. Serves 6 to 8 
 
 
(ID: 80870) Mirror: rec.food.recipes: Mon, Aug 12, 2002


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