Kadiera's Playground Cute but Evil - it averages out

we've been doing a lot of cooking lately, needing to use up the veggies from our CSA share. We've not always been successful at using up or giving away the whole mess, but we're trying.

Today's experiment: stuffed squash/zuchhini - good, but could have been better.

6 decent sized zuchhini or summer squash (or other squash I suppose, though cooking directions would need to change.
1 package italian sausage - I think this is a pound or so.
1 cup bread crumbs
2-2.5 cups of cheese - we used 1 cup cheddar, and a little over 1/2 cup each parmesan and mozza

Things we'll be adding next time: salt, pepper, an onion, and a bit of nutmeg.

Put squash in pan of cold salted water. Bring to a boil. Cook 8 minutes. Drain, cool enough that you can work with them (I rinsed in copious amounts of cold water).

Cut off both ends. Cut in half lengthwise. Scoop out pulp & seeds (keep these) - leave a thin shell of squash.

Brown sausage (and onion). Mix cooked and drained sausage, squash pulp, bread crumbs, and cheese (and spices). Mix will be sort of sticky - think crumbly playdoh.

Form sausage mix into rope-like shape to fit into squash.

Bake 20-30 minutes @ 425. Top will be brown and toasty looking.