Stuffed Summer Squash
- 4-6 medium yellow squash
- 4 ounces fresh sausage
- 1 medium onion, chopped
- salt and pepper to taste
- 2 slices fresh bread, crumbled
- Seasoned salt, to taste
Boil squash whole until just tender. Remove and carefully split lengthwise. Using a spoon, scoop out pupl, taking care to not break shells. Place sheels in a baking dish.
Cook sausage in a medium skillet with the onion. Add salt and pepper to taste. Remove from heat. Add squash pulp, bread crumbs and seasoned salt. Add a little water if too dry!
Stuff squash shells with sausage mixture. Bake at 375 degrees until browned.