Sausage Stuffed Squash.

Sausage Stuffed Squash

6 yellow summer squash
1 lb. hot or mild sausage
¼ cup chopped onions
¾ cup bread crumbs
1 cup sharp cheddar cheese
1 T oregano
1 T thyme
1 T basil

Preheat oven to 400 degrees. Boil squash until softened and then cut in half lengthwise and remove seeds from each half. Or, cut in half and remove seeds first, then cook shells gently in 1 T hot olive oil in a covered skillet over medium-low heat. Turn shells once, cooking ~3 minutes on each side or just until tender. Transfer to a rack, cool and pat dry with a paper towel.

Brown the sausage in a skillet, along with onions, and drain. Then mix in bread crumbs, cheese and herbs.

Fill squash shells and bake in oven for 15 minutes. Also may want to add a sprinkle of cheese on top and broil for the last minute.