2 tbsp. oil
1 sm. onion, chopped
2 cloves garlic, minced
6 med. or 2 very lg. squash, prepared for filling (reserve pulp)
1/2 lb. bulk sausage
1 c. fresh bread crumbs
1 egg
1 tbsp. chopped parsley
1/4 tsp. thyme
1/2 tsp. tarragon
Salt and pepper to taste

Heat oil in skillet and saute onion, garlic, and reserved zucchini pulp until onion is soft. Add the sausage and cook, breaking up, until it loses its pink color. Remove from heat to bowl and mix in bread crumbs, eggs, parsley, thyme, tarragon, salt, and pepper. Fill the shells and bake at 350 degrees for 15 minutes until heated through. Makes 6 servings.