1 teaspoon olive or peanut oil1/2 pound bulk pork sausage 1/2 cup diced onion 1 carrot, peeled and shredded 1/2 cup diced celery (one smallish stalk) 2 tablespoons diced red bell pepper 2 cloves garlic, minced 2 teaspoons Worcestershire sauce 1/2 teaspoon dried basil 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cups fresh diced tomato
1 cup cooked, leftover white or brown rice
1/2 cup Parmesan cheese
In a saute pan, heat the oil over medium high heat, and add the pork sausage. Cook until browned and no longer pink on the inside. Use a slotted spoon to remove the pork from the pan to a small bowl.
Depending on the fat content of the sausage, you may need to add a small drizzle of oil.
Add the onion to the pan and cook for about 2 minutes, or until the onion has begun to soften. Add the carrot, celery and bell pepper and cook for another 2 minutes. Add the garlic and cook and stir for another minute.
Add the Worcestershire sauce, the basil, salt and pepper. Stir it all together and let it cook for just a few more minutes, then add the fresh tomatoes to the pot. Cook and stir for another 4-5 minutes, or until the tomatoes have mostly softened into the mixture and kind of disappeared.
Add the sausage back into the pan along with the rice. Finally, add the Parmesan cheese, stir well to evenly distribute and remove from the heat. Taste for seasoning and add more salt or pepper if necessary. Use this mixture to stuff your choice of summer squash.
The stuffing can also be made up to a day ahead of time and refrigerated until needed.