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

Wash and cook in salted water 8 to 10 minutes, until tender but firm. Trim stems. Cut length-wise. Remove pulp, leaving shell. Cook sausage and onion in skillet over medium heat until brown, stirring to crumble. Drain. Stir in pulp, stuffing, and salt. Place shells in a 9 x 13 x 2 inch dish. Spoon sausage mixture in shells. Sprinkle cheese. Bake at 350 degrees for 30 minutes or until brown. Serves 6.