SAUSAGE-STUFFED SQUASH
6 medium yellow squash
1/2 pound bulk sausage
1/4 cup finely chopped onion
1/2 cup herb stuffing mix
1/4 teaspoon salt
2 1/2 tablespoons grated Parmesan cheese
Wash squash thoroughly; cook them whole in boiling salted water to cover 8
to 10 minutes or until tender but still firm. Drain and cool slightly. Trim
off stems. Cut squash in half lengthwise; remove and reserve pulp, leaving a
firm shell.
Cook sausage and onion in a skillet over medium heat until sausage is
browned, stirring to crumble. Remove from heat and drain off pan drippings.
Stir in squash pulp, stuffing, and salt.
Place squash shells in a 13- x 9- x 2-inch baking dish. Spoon sausage
mixture into shells; sprinkle with Parmesan cheese. Bake at 350 degrees F.
for 30 minutes or until lightly browned.
Yield: 6 servings.
- - - - - - - - - - - - - - - - - - -
Per Serving: 210 Calories; 16g Fat (69.2% calories from fat); 7g Protein; 9g
Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 442mg Sodium. Exchanges:
0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 1/2 Fat.