Stuffed Yellow Squash

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• Filling

• 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)

• Other Ingredients Needed

• 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.