Stuffed Yellow Squash - cooking recipe

Ingredients

Filling
4 ounces neufchatel cheese, softened or 4 ounces cream cheese
1/4 cup 2% low-fat milk
4 ounces Italian sausage, cooked, drained and crumbled
2 tablespoons onions, chopped fine
2 tablespoons bell peppers, chopped fine
2 tablespoons carrots, chopped fine
2 mushrooms, chopped (optional)
1 garlic clove, minced
1 teaspoon fresh basil, chopped
2 tablespoons soft bread cubes (or crumbs)
Other Ingredients Needed
2 yellow squash
1/2 cup spaghetti sauce
1/4 cup low-fat parmesan cheese, grated

Preparation

Preheat oven to 350 degrees. Mix cream cheese and milk in large microwaveable bowl. Microwave on high 1 minute or until cream cheese is melted and mixture is blended.
Add remaining filling ingredients. Toss to coat and set aside. Take some aluminum foil, and crimple to make a log about 1\" high. Use this to support the 'neck' of the yellow squash so they will lay in a horizontal position in your baking dish. Set aside.
Cut Squash (or zucchinin) in half lengthwise. Using a spoon, scoop out seeds to create a boat. Divide filling equally amongst the boats.
Place boats in a shallow baking dish. Spread 2 Tbsp spaghetti sauce over each boat. Top with a sprinkling of parmesan cheese and bake for 30 minutes.