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bulk pork sausage onion fine cracker crumbs egg Cheddar cheese thyme garlic salt pepper Parmesan cheese
Viewed: 40 - Published at: 8 years agoIngredients
- 4 medium unpeeled squash
- 1/4 lb. bulk pork sausage
- 1/4 c. chopped onion
- 1/4 c. fine cracker crumbs
- 1 slightly beaten egg
- 1/2 c. shredded Cheddar cheese
- 1/4 tsp. thyme
- garlic salt to taste
- pepper to taste
- Parmesan cheese or more cheese
Method
- Cook zucchini in boiling water until barely tender, about 10 minutes.
- Cut squash in half lengthwise. Scoop out pulp, leaving about 1/4-inch rim around shells so they will stand upright. Finely chop squash.