|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 3g||10%|
|Total Sugars 5g|
|Vitamin C 10mg||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The squash is boiled, then split lengthwise and stuffed for a delectable and tasty meal. It can be eaten alone or grouped with some sliced tomatoes or a garden salad for dinner.
4 medium yellow squash
4 ounces fresh sausage
1 medium onion (chopped)
Salt (to taste)
Pepper (to taste)
2 slices fresh bread (crumbled)
Seasoned salt (to taste)
3 tablespoons Parmesan cheese
Gather the ingredients.
Boil squash whole until just tender; about 6 minutes.
Drain and carefully split the squash lengthwise.
Using a spoon, scoop out pulp, taking care not to break the outer shells.
Set pulp aside. Place squash shells in a baking dish.
In a skillet over medium-high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat.
Add squash pulp, breadcrumbs, and seasoned salt. Add a little water if the mixture is too dry.
Stuff squash shells with the sausage mixture and sprinkle with Parmesan cheese.
Bake at 375 F for 15 to 20 minutes or until hot and browned.