Stuffed Squash

Stuffed Squash

3 summer squash, yellow and/or zuchinni, depending on size (3 to 4)

1 link (6-8 ounces) Italian sausage, hot or mild, removed from casing

6 ounces ground sirloin

1/4 cup grated parmesan cheese
3 tablespoons tomato paste
salt and pepper, to taste

Sauce:
1 14 1/2 ounce can diced tomatoes
1 8 ounce can tomato sauce
1/2 cup chopped onions
1 clove garlic, minced
2 teaspoons dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper, to taste

Wash then slice the squashes lengthwise; scoop out the pulp to within about 1/4 to 1/3" of the skin, making a "boat" to hold the filling. Coarsely chop the pulp; set aside.
Brown the sausage and ground sirloin together until well cooked, breaking to crumble meat; drain on paper towels.
In the same pan, add about a tablespoon of olive oil and cook the reserved pulp until tender and lightly browned. Stir in the drained meat along with the parmesan cheese and tomato paste. Combine well; season with salt and pepper to taste.
Stuff the hollowed out squashes with the meat mixture. Place the filled squash halves on a foil covered rimmed baking sheet. Cover with another sheet of foil. Place into a preheated 350 degree oven and bake for 35 to 45 minutes. Remove the foil and bake another 10 minutes.

In the meantime, make the sauce:
Cook the chopped onion in a small amount of olive oil until tender, about 5 minutes. Add the garlic and cook until fragrant, about a minute, then add the tomatoes, sauce, and herbs and cook over medium-low heat uncovered until slightly thickened, about 30 minutes; season to taste with salt and pepper. Serve over the stuffed squashes.