details
- Serves 6
- Prep time: 20 minutes
- Total time: 45 minutes
- Olive oil
- 1/2 pound ground sausage
- 1 tablespoon prepared minced garlic
- 3 medium zucchini
- 3 medium yellow squash
- 1 cup chicken or vegetable stock
- 1/2 cup couscous
- 3 tablespoons minced sun-dried tomatoes with herbs
- 3 tablespoons Parmesan cheese
- Salt and pepper
- 2 tablespoons snipped fresh basil
directions
Preheat oven to 350 degrees.
Cut zucchini and squash in half lengthwise and place cut side down in a 13x9 baking dish with 1/2-inch of water. Cover and microwave on high for 3 minutes. When cool enough to handle, scoop out the seeds and coarsely chop; set aside.
While squash is cooling, heat olive oil over medium-high in a nonstick skillet. Add ground sausage and cook, breaking it up into pieces with a wooden spoon until no pink remains, about 5 minutes. Add the garlic and cook for another 1-2 minutes. Drain off the fat and set aside.
Meanwhile, bring the stock to a boil in a saucepan; stir in the couscous, cover and remove from the heat; let stand 5 minutes, then fluff with a fork. Stir in the sausage, reserved squash, tomatoes, and cheese. Season with salt and pepper.
Spoon mixture into the squash shells and place in the oven for 12-15 minutes until warmed through. Sprinkle basil on top and serve.