ITALIAN STUFFED CROOKNECK

Adapted from Guy Fieri’s stuffed jalapenos, foodnetwork.com

For vegetarians: use cubed eggplant that has been sautéed in olive oil with garlic, in place of sausage.
2 large Crookneck Squash
1 Tbls. canola oil
1/4 cup minced Onion
1 minced chile pepper
1 clove minced garlic
1 pound mild Italian sausage, casings removed
1 cup mascarpone or cream cheese
2 Tbls. grated Parmesan, plus more for garnish
1/4 cup shredded mozzarella cheese
Basil, minced

Cut crookneck squash in half lengthwise. Use a melon baller, or grapefruit spoon to remove entire seed cavity. Preheat oven to 300 degrees F. Place squash on a sheet tray (trim a little flat spot on the bottom so they sit straight) and roast for 15 minutes. Remove from the oven and let cool. Heat the oil in a medium sauté pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper. Divide stuffing mixture evenly among the four squash cavities, top each with 1 Tbls. of mozzarella cheese. Place the sheet tray of stuffed squashes in oven and bake for 15 minutes or until squash is completely tender. Garnish with minced basil and Parmesan.