The crumb-cheese filling recipe below would be just as good stuffing the tomatoes or peppers.
If you think your squash might be a little mature and need some tenderizing, scoop them out and then boil for about 2 minutes in a mixture of water, garlic and whatever herbs you have on hand or that go with your filling. Drain upside down while you prepare the filling.
Ingredients:
1/4 cup olive oil 1 garlic clove, minced Reserved squash pulp, minced 1 1/4 cups fresh whole-wheat bread crumbs 1 teaspoon salt Pepper 1/4 cup minced parsley 1/2 cup grated nutmeg 1/4 pound grated Swiss or Gruyere
Preparation:
Adapted from “Vegetables from Amaranth to Zucchini”.
Will fill 4 squash or tomatoes
Preheat oven to 375 degrees. Lightly grease a baking dish large enough to hold whatever vegetables you’re stuffing.
In a large skillet, warm olive oil and add minced squash and garlic. Add squash and cook until tender and lightly browned, about 8 minutes. Remove from heat and stir in crumbs, salt, pepper, parsley and nutmeg. Taste for seasoning, then add grated cheese. Spoon filling into squash, tomatoes or peppers and arrange in baking dish. Cover loosely with foil, bake on upper shelf of oven until tender, about 20 minutes if using squash. Uncover and bake until browned, about 10 minutes more.