Instructions: Set oven temp to 350F. Cut squash in half, horizonally and scoop out the seeds. Chop onion. Crumble sausage and cook until no longer pink. Remove from the pan with a slotted spoon and set aside. Add onion to fat in pan and cook till soft, 2 mins. Combine sausage, onion, parsley, bread crumbs, pepper and 2 tablespoons water. Divide mixture among squash halves. Brush tops of the stuffing and squash with oil. Pour 1/2-inch water in a large baking pan. Put squash in pan, cover and bake 30 minutes. Uncover and bake until squash are tender and stufing is browned, about 15 mins.

Work: 30min, total 1hr, 25min CAL 577per serving, 39g fat

NOTES : The round, flat shape make pattypan perfect for stuffing. Other names for the disk-like summer squash are: sca;;p[ pr cu,;omg/

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.