Stuffed Rond de Nice Squash

Preheat oven to 300 degrees.

Cut a small slice from the bottom of each rond de Nice squash to sit flat. Cut the top, about 2 inches from the stem end, leaving a wide hole. Scoop out the insides, leaving a 1/4-inch thick wall of squash. Set the squash flesh aside and repeat with the remaining squash. Season the inside of each squash with salt and turn upside down on a plate.

In a large saucepan, heat 1 tablespoon of olive oil over low heat. Add the onion, garlic (optional), and a pinch of salt. Cook until tender.

Add the sausage, raise the heat to medium, and cook, stirring often, until the sausage is no longer pink.

Finely chop the reserved squash flesh and add it to the onion-sausage mixture with some salt. Cook uncovered, stirring occasionally, until the squash is tender, about 5 minutes.

Add the tomato paste, if using, and cook for one minute longer.

Using a slotted spoon, transfer the mixture to a mixing bowl, leaving excess liquid in the pot. Stir in breadcrumbs and parsley. Season with salt and black pepper.

Turn the squash right-side up and stuff them with the squash-sausage filling.

If poaching in olive oil, place them in a pot just large enough to hold them snugly. Pour olive oil into the pan to rise just to the top of the squash. Add rosemary, thyme, peppercorns, and garlic. Cover and cook.

If baking, spread a teaspoon or two of olive oil at the bottom of a baking dish. Place the squash inside and cover the dish.

Cook in the oven until the squash is tender when pierced with a knife, about 45 to 60 minutes.

Serve immediately or cool and reheat later.