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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We recieved some beautiful yellow squash from a neighbor and came up with this tasty recipe. You can use/substitute the squash for zucchini also, or create a variety at the table to include eggplant also. If you don't eat meat, just omit the sausage. It will still be wonderful. Ingredients:
4 ounces neufchatel cheese, softened or 4 ounces cream cheese |
1/4 cup 2% low-fat milk |
4 ounces italian sausage, cooked, drained and crumbled |
2 tablespoons onions, chopped fine |
2 tablespoons bell peppers, chopped fine |
2 tablespoons carrots, chopped fine |
2 mushrooms, chopped (optional) |
1 garlic clove, minced |
1 teaspoon fresh basil, chopped |
2 tablespoons soft bread cubes (or crumbs) |
2 yellow squash |
1/2 cup spaghetti sauce |
1/4 cup low-fat parmesan cheese, grated |
Directions:
1. Preheat oven to 350 degrees. Mix cream cheese and milk in large microwaveable bowl. Microwave on high 1 minute or until cream cheese is melted and mixture is blended.
2. Add remaining filling ingredients. Toss to coat and set aside. Take some aluminum foil, and crimple to make a log about 1 high. Use this to support the 'neck' of the yellow squash so they will lay in a horizontal position in your baking dish. Set aside.
3. Cut Squash (or zucchinin) in half lengthwise. Using a spoon, scoop out seeds to create a boat. Divide filling equally amongst the boats.
4. Place boats in a shallow baking dish. Spread 2 Tbsp spaghetti sauce over each boat. Top with a sprinkling of parmesan cheese and bake for 30 minutes.
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