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Stuffed Zucchini with Chicken Sausage
October 12, 2010

This was delicious. The sweet squash was a nice counter to the heat of the pepper. The only thing I changed was to use squash I found at a fall farmer's market and cut back on the red pepper flakes. Also, I cut the squash in half, microwaved them for about 7 minutes, covered, with a little water and then stuffed them and baked them for 1/2 hour. I used this as a main dish, but they were small portions.

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