|Waiting for the gratin topping|
Preparing: Slice squash lengthwise and scoop out pulp. Saute diced onion and garlic. Add chopped up squash pulp. Add fresh herb of your choosing or boil off some white wine, or include any other extra vegetable bits at this saute stage. Take mixture off the heat and add beaten egg, bread crumbs (about a cup, but depends on size of squash) and a good helping of grated parmesan cheese. Oil the insides of the squash shells and fill them with the mixture. Top the squash halves with a gratin (melt 1-2 tablespoons of butter and stir in about 1/2 cup of bread crumbs). Bake for 30 minutes, or until squash shells are tender.
Eating: A good vegetarian main course, especially if you can get your hands on some of those 3-5 pound squashes.
Dish history: This is simply a classic way to use some of your bounty of summer squash. Be sure to saute the stuffing enough that the liquid is cooked out or add enough bread crumbs; otherwise you may end up with a soupy stuffing.