6 med. yellow squash
1/2 lb. pork sausage
1/4 c. onion, finely chopped
1/2 c. herb-seasoned stuffing
1/4 tsp. salt
2 1/2 tbsp. grated Parmesan cheese

Wash squash thoroughly; cook in boiling, salted water 8 to 10 minutes or until tender, but still firm. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise; remove and save pulp, leaving firm shell. Cook sausage and onion until browned, stirring to crumble. Remove from heat, drain. Stir in squash pulp, stuffing and salt. Place squash into 13 x 9 x 2 inch dish. Spoon sausage mixture into shells; sprinkle with cheese. Bake at 350 degrees for 30 minutes. 6 servings.