Lemon Squash Boats

  • 5 lemon squash
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 Italian sausages, casings removed (about 8 ounces)
  • 1/2 small onion, finely chopped
  • 1 pint cherry tomatoes, sliced in half
  • Kosher salt and freshly ground black pepper
  • 1/3 cup panko breadcrumbs
  • 1/4 cup Parmesan
  • tablespoons chopped fresh parsley
  1. Preheat the oven to 350 degrees F. Put the whole squash in a pot, cover halfway with water and bring to a simmer. Turn to low, cover with a lid and cook until tender crisp, about 8 minutes. Set the squash aside to cool.
  2. Heat oil in skillet over medium-high heat and stir in sausage. Cook about 4 minutes. Stir in onions and cook until softened. Add tomatoes, season with salt and pepper and cook until the tomatoes start to break down a bit, 1 more minute. Set aside to cool.
  3. Trim the ends of the squash, slice in half lengthwise and scoop out the seeds. Chop up the centers and combine with the sausage filling.
  4. Spoon the mixture into the shells, mounding them high, and place on a baking sheet. Mix together the panko, Parmesan and chopped parsley in a small bowl and sprinkle on top of the stuffed squash. Drizzle everything with olive oil and bake until golden on top, about 25 minutes

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