• 8 cup(s) sliced yellow squash (about 2 pounds)
• 1 tablespoon water
• 6 ounce hot turkey italian sausage (about 2 links)
• 1 cup(s) chopped onion
• 2 piece garlic cloves, minced
• 1 ounce slices day-old white bread
• 1 cup(s) fat-free sour cream
• 1 cup(s) diced provolone cheese
• 1 teaspoons salt
• 1 teaspoons black pepper
• 1 can can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted

Preheat oven to 350°.
Combine squash and water in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 6 minutes or until tender. Drain well.

Remove casing from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain.

Place the bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 cup. Combine the squash, sausage mixture, 1/2 cup breadcrumbs, sour cream, cheese, salt, pepper, and soup. Spoon squash mixture in a 2-quart casserole coated with cooking spray.

Top with remaining 1/2 cup breadcrumbs. Spray breadcrumbs with cooking spray. Bake at 350° for 30 minutes.