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.

  • 4 yellow squash


  • ¼ cup chopped basil
  • ¼ cup olive oil
  • ½ teaspoon salt
  • 1 teaspoon crushed garlic
  • ½ cup grated Parmesan cheese


  • 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)
  • 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.