Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Summer squash -- pattypan |
1 \N | Onion |
¾ pounds | Chopped parsley |
1½ cup | Fresh bread crumbs |
½ teaspoon | Pepper |
1 tablespoon | Olive oil |
Set oven temp to 350F. Cut squash in half, horizonally and scoop out the seeds. Chop onion. Crumble sausage and cook until no longer pink.
Remove from the pan with a slotted spoonand set aside. Add onion to fat in pan and cook till soft, 2 mins. Combine sausage, onion, parsley, bread crumbs, pepper and 2 tablespoons water. Divide mixture among squash halves. Brush tops of the stuffing and squash with oil.
Pour ½-inch water in a large baking pan. Put squash in pan, cover and bake 30 minutes. Uncover and bake until squash are tender and stufing is browned, about 15 mins.
Work: 30min, total 1hr, 25min CAL 577per serving, 39g fat Recipe By : First Magazine (1992)
From: Debbie Barry - Innermail Emc.Ve