4 medium summer squash, zucchini, yellow or combination
12 oz. Italian pork sausages, casings removed*
1 (14.5 oz.) can diced tomatoes with peppers (not drained)

Scoop flesh from squash, leaving 1/4-inch thick shell. Dice flesh. Cook sausage and diced squash in a large nonstick skillet, breaking up sausage with a spoon, 5 minutes or until browned and cooked. Remove to a bowl; stir in tomatoes. Put squash halves cut side down in skillet. Add 2 tablespoons of water. Cover and cook 2 minutes. Turn squash over. Cover and cook 2 minutes. Fill with sausage mixture. Cover; cook over low heat 2 minutes to reheat.

Serves 4.

Shredded cheese is a nice topping.

*You can also use ground turkey.