Stuffed Yellow Squash

• 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

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.

filling, neufchatel cheese, milk, italian sausage, onions, bell peppers, carrots, mushrooms, garlic, fresh basil, bread, ingredients, yellow squash, spaghetti sauce, lowfat parmesan cheese

Taken from www.food.com/recipe/stuffed-yellow-squash-310239 (may not work)