4 large yellow squash
1 tablespoon organic olive oil, plus more for drizzling
2 organic turkey sausages, casings removed
1/2 organic sweet onion, finely chopped
1 pint grape tomatoes, sliced in half
Doctor’s Hot Sauce to taste
Organic Sea salt and freshly ground black pepper to taste
1/3 cup organic corn flakes, crushed into breadcrumbs
1/4 cup Organic Romano cheese, grated
2 tablespoons chopped organic fresh Italian parsley
Preheat the oven to 375 degrees F.
Put the squash in a 12-inch skillet, cover halfway with water and bring to a simmer. Turn to low, cover with a lid and cook until tender crisp, about 6 to 8 minutes. Set the squash aside to cool.
Drain the water from the skillet, wipe dry and place over medium-high heat. Add the oil and once hot, stir in the turkey sausage. Cook, stirring, until almost cooked through, about 6 minutes. Stir in the onions, hot sauce and cook until softened, about 5 minutes. Toss in the tomatoes, season with a big pinch of salt and pepper and cook until the tomatoes start to break down. Set aside to cool.
Trim the ends of the squash, slice in half lengthwise and scoop out the seeds with a spoon, making a boat shape. 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 breadcrumbs, romano, and chopped parsley in a small bowl, sprinkle on top of the stuffed squash. Drizzle everything with olive oil and bake until golden on top, about 25 minutes.
4 to 6 servings