This has been around for a while and is one of Nana’s many ways to deliciously use squash when it is plentiful in the garden.
Ingredients
- 4 yellow squash
Pesto
- ¼ cup chopped basil
- ¼ cup olive oil
- ½ teaspoon salt
- 1 teaspoon crushed garlic
- ½ cup grated Parmesan cheese
Stuffing
- 1 cup onion, diced
- ½ cup bell pepper, diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound browned breakfast sausage
- 1 cup cooked rice
- 7 ounces Cheez Whiz
- 1 cup cheese (Monterrey Jack or cheddar)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Wash then cut each squash in half lengthwise then remove seeds with a spoon.
- In a bowl, mix together basil, olive oil, salt, garlic, and Parmesan to make pesto. Brush over both the inside and outside of each squash.
- Place squash on cooking sheet and put in the preheated oven for 15 minutes.
- In a skillet, sauté onion and bell pepper with butter and olive oil. Add browned sausage, cooked rice, Cheez Whiz, and mix well.
- Season with salt and pepper.
- Next spoon the stuffing into each half of squash until it is rounded. Top with grated cheese and return to oven until cheese is melted.