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

Wash squash. Cook whole in boiling water (salted) 8-10 minutes or until tender but still firm. Drain and cool. Trim stems, cut in half lengthwise. Remove pulp and save.

Cook sausage and onion. Drain grease; stir in pulp, stuffing, and salt. Put squash shells into 9x13 baking dish. Spoon sausage mixture into shells. Sprinkle with cheese. Bake 30 minutes at 350 degrees.