4 medium yellow squash, halved lengthwise (6 to 8 ounces each)
2 tablespoons canola oil, divided
½ pound ground breakfast sausage
1 small red onion, finely diced
1 clove garlic, minced
2¼ cups shredded Colby-Jack cheese blend, divided
1 (7-ounce) jar diced pimientos, drained
4 ounces cream cheese, softened
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
½ teaspoon ground black pepper
Garnish: chopped fresh parsley
Instructions
Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper.
Brush cut side of squash halves with 1 tablespoon oil; place, cut side down, on prepared pan.
Bake until just starting to soften, about 10 minutes. Let cool for 15 minutes.
Meanwhile, in a large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add sausage and onion; cook, stirring frequently, until sausage is browned and crumbly, about 10 minutes. Add garlic; cook for 1 minute. Remove from heat; drain.
Using a small spoon, scoop out squash seeds to create a well in each squash half. Return squash, cut side up, to pan.
In a large bowl, stir together sausage mixture, 2 cups cheese blend, pimientos, cream cheese, parsley, salt, and pepper until well combined. Spoon mixture into squash wells; top with remaining ¼ cup cheese blend.
Bake until filling is golden brown and cheese is melted, 15 to 20 minutes. Garnish with parsley, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/pimiento-cheese-sausage-stuffed-squash/