Stuffed Summer Squash

I enjoy strolling through the local farmers market to get recipes inspiration. I love that you could learn so much by the growers, and they are eager to answer your questions about their seasonal vegetables. In my recent trip to the Union Square Greenmarket, I was drawn to the abundant of summer squash available at Lani's Farm; specifically, the Asian Cousa Squash. They are the cutest as they are about 5 inches long. I thought it's best to stuff them; maybe it's because I really enjoyed the stuffed squid I made recently; plus I thought it would be great to make the squash as the main course rather than as another side dish. I also want to try a recipe without having to cook the stuffing separately. As the season of summer squash is here, I hope you'll try this recipe.

Stuffed Summer Squash

6 Asian Couza Squash (Halved lengthwise)

1 pound of sweet pork sausage (taken out of its casing)

1/2 dozen cremini mushrooms (chopped)

1 small onions (minced)

1 egg (beaten)

2 gloves of garlic (minced)

1/4 cup of basil (minced)

1/4 cup of grated parmigiano-reggiano cheese

Preheat oven to 375 degrees. Clean and dry each squash. Use a teaspoon to scoop out the squash meat and leave 1/4 inch border, set aside in an oiled shallow baking pan. Season the squash with salt and pepper then set aside. In a large bowl, mix well all other ingredients, season with salt and pepper. Spoon mixture evenly to the squash. Drizzle with olive oil, and bake for 45 minutes. Sprinkle with more grated parmigiano-reggiano and basil, serve immediately.