Stuffed Yellow Squash
For a great main course dish make Stuffed Yellow Squash. You can add herbs like thyme or sage but go easy. In a pinch, you can try zucchini.
4 to 6 medium yellow squash – Butternut is best but summer squash is also good
6 ounces sausage – go with a sweet sausage
1 medium onion – chopped
1 bell pepper – chopped
1 large carrot – chopped
1 celery stalk – chopped
2 cups of breadcrumbs – you can go with seasoned or unseasoned, whichever you like best
salt and pepper
Bake squash whole until just tender – remove and carefully cut in half lengthwise. Scoop out squash pulp and seeds taking care not to break shells – discard. Place squash shells in a baking dish.
In skillet over medium-high heat, cook sausage with onion, bell pepper, carrot and celery until vegetables are tender and sausage is lightly browned. Add salt and pepper to taste; remove from heat. Add bread crumbs, and season with salt to taste salt. Add a little water if the mixture is too dry.
Stuff squash shells with the sausage mixture; bake at 375° until browned. This can be treated as a main dish.