¼cup(38g)bell peppers - chopped or 1 teaspoon jalapeno, chopped
1 medium(123g)tomato - chopped
3ounces(85g)Monterrey Jack or Cheddar cheese
salt and pepper
Instructions
Preheat oven to 350˚F (180˚C)
Slice off the stem end of 4 medium eight-ball zucchini. Place upside down in a pan with one-inch water and boil for 10 minutes.
After squash cools a bit, carve the flesh out of the inside and set aside in a colander to drain. A grapefruit spoon or melon baller works really well for this job.
Brown 1/2 pound hot breakfast sausage (ground) in a medium skillet. Add 1/4 cup onions, 1/4 cup bell peppers or jalapeño, and 1 teaspoon fresh garlic. Stir frequently and fry until vegetables are soft.
Add chopped 1 medium tomato and well-drained, chopped squash scooped from inside the balls to meat mixture. Season with salt and pepper. Add half of the 3 ounces Monterrey Jack or Cheddar cheese. Fill squash shells. Sprinkle with the remaining cheese.
Place into 350˚F (180˚C) preheated oven until cheese melts.