3 med. zucchini squash
1 lb. sausage
1 1/2 c. stuffing mix
3/4 c. grated cheese
Butter

Slice squash lengthwise and cut in half. Scoop out seeds. Shell should be 1/2 inch thick. Boil shells in salted water until tender (about 10 minutes) cool. Cook sausage, pour off grease.

Prepare stuffing mix according to package directions. Cook the scooped out seeds in butter until tender. Combine sausage, dressing and squash seeds. Fill cooled zucchini shells. Sprinkle grated cheese on top. (NOTE: Can be frozen at this point for later baking). Bake at 350 degrees for 20 minutes. Serves 12.