Summer squash and tomatoes from the garden in this recipe. Brown Italian sausage with minced garlic. Add chopped fresh tomatoes and cook until liquid is reduced. Set aside to cool. Slice yellow summer squash length-wise and scoop out the seeds. Mix a little shredded Parmesan cheese and mozzarella with the sausage and tomatoes. Fill squash and bake at 325 degrees for about 15 minutes. Then run them under the broiler for a few minutes to crisp the tops. Of all the experiments with summer squash this year, this one is, so far, the best.