Stuffed Summer Squash

Start by cooking the sausage in a nonstick frying pan. Sauté on medium heat until they are lightly browned about 6 to 7 minutes. Remove the sausage from the frying pan and place on a paper towel lined plate.

Preheat the oven to 350.

Sauté the finely chopped onions, crushed garlic and diced bell pepper in the drippings from the sausage. Cook until the onions are translucent and the peppers have softened about 5 to 6 minutes.

Next, add the oregano, cumin, and red pepper flakes to the pan and mix thoroughly with the onions and peppers. Sauté for two minutes to bring out the flavors of the spices.

Place the sausage, peppers and onions mixture into a medium size bowl. Mix in the breadcrumbs, shredded cheese, pepper, salt, parmesan cheese and egg and set the mixture aside.

Line a cookie sheet with tinfoil or parchment paper for easier cleanup.

Cut the squash down the middle lengthwise. Using a spoon to scoop out the seedy interior of the squash and discard. Place the squash cut side up on the cookie sheet.

Scoop the sausage mixture in to the wells of the squash.

Bake for approximately 40 to 60 minutes. It depends on the size of the squash. Garnish with fresh basil or parsley.