- 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
- 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.
- 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.
- 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.
- 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