4 large yellow squash (straight neck variety)
1 lb. ground Italian sausage
1 small yellow onion, finely chopped
1-pint grape tomatoes, cut in half
salt and freshly ground pepper to taste
1 1/2 cups cooked rice
1/4 c. parmesan cheese
1/4 c. grated cheddar cheese
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh basil
Preheat oven to 350 degrees.
Place the squash in a 12 " skillet with high sides. Cover half-way with water and bring to a simmer. Turn to low, cover and cook until tender-crisp, about 8 min. Set aside to cool.
Pour the water out of the skillet and add the sausage. Cook on med. heat until nearly done. Add the onion and cook until soft. Stir in the tomatoes, salt, pepper, and basil. Cook for about 1 min. to slightly soften tomatoes. Add the cooked rice and blend well. Remove from heat.
Trim the ends of the squash and cut in half lengthwise. Scoop out the seeds to form the bowl/boat in each squash. Place the stuffed squash in a large shallow oven dish, greased with bacon grease. Season each squash with salt and pepper. Spoon the meat mixture into each squash and mound high. Mix the cheeses and parsley together and sprinkle on top of each squash. Drizzle with olive oil and bake uncovered for about 25 min. until crisp and lightly browned.