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1
Preheat oven to 300 degrees.
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2
Cut a small slice from the bottom of a rond de Nice squash so that it sits flat.
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3
Cut the top, about 2-inches from the stem end, leaving a nice wide hole.
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4
Using a spoon, scoop out the insides, leaving a 1/4-inch thick wall of squash on all sides.
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5
Trim the top of the squash.
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6
Set the squash flesh aside.
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7
Repeat with the remaining squash.
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8
Season the inside of each squash with salt and turn upside down onto a plate.
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9
(The salt will draw out the moisture.)
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10
In a large saucepan, heat 1 tablespoon of the olive oil over low heat.
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11
Add the onion and a pinch of salt and cook until tender.
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12
Add the sausage, raise the heat to medium, and cook, stirring often to break up the sausage, until it is no longer pink.
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13
Finely chop the reserved squash flesh and add it to the onion-sausage mixture with some salt.
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14
Cook uncovered, stirring occasionally, until the squash is tender, about 5 minutes.
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15
Using a slotted spoon, transfer the mixture to a mixing bowl, leaving the excess liquid in the pot.
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16
Stir in the breadcrumbs and parsley and season to taste with salt and black pepper.
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17
Turn the squash right-side up and stuff them with the squash-sausage filling.
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18
Place in a pot fitted with a lid and just large enough to hold them snug.
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19
Pour the remaining 2 to 3 1/2 cups olive oil into the pan around the squash, enough to rise just to the top.
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20
Add the rosemary, thyme, peppercorns and garlic, cover, and cook in the oven until the squash is tender when pierced with a knife, about 45 to 60 minutes.
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21
The squash can be served immediately or cooled in the oil and reheated later.
