This is a basic “Southern” recipe for stuffed summer squash. Some suggest a center of stuffed sausage and mushrooms, simmered first with onion. Summer squash is very a very flexible vegetable in the culinary world.  Boiling the squash before baking helps to tenderize it, but take care not to boil for too long, or the squash will not retain its form.  The recipe below can be adapted for different numbers or types of summer squash.

Ingredients:

•  6 medium yellow summer squash
•  1 cup soft bread crumbs
• 2 tablespoons melted butter
• 1 egg, beaten
• 1 tablespoon finely minced onion
• 1 tablespoon finely chopped green onion
• 1 teaspoon minced parsley
• 1 teaspoon salt
•  1/4 teaspoon ground black pepper
• Other herbs of choice (garlic, thyme, rosemary… whatever combination you like)

Directions:

Boil squash until just tender (2-3 minutes), then drain. Cut squash in half lengthwise and scoop out pulp, leaving stems intact.

Combine bread crumbs with melted butter, reserving 2 tablespoons of the crumbs for topping. Mix hot squash pulp with buttered crumbs; stir in remaining ingredients. Spoon bread crumb mixture into squash shells. Sprinkle with reserved buttered crumbs. Bake in a 350° oven until tops are lightly browned, approximately 15 minutes. Serves 8 to 12.

(adapted from http://southernfood.about.com/od/summersquash/r/bln158.htm)