2 narrow 6-7 inch long zucchini or yellow squash
1 c. corn kernels
1/2-2/3 c. Ricotta cheese
1-2 tbsp. chopped chives (optional)
Salt
Freshly ground black pepper
3/4 c. grated cheddar cheese

Blanch squash in boiling salted water for 5 minutes. Place under cold water and drain. Halve and scoop out the seeds, forming cavities. Coarsely puree the corn and Ricotta cheese in a food processor or food mill. Add the chives (if you wish) and season with salt and pepper. Fill squash halves with the mixture, rounding slightly. Cover with grated cheese. Place in a buttered casserole and bake, covered, in a preheated 350 degree oven for 15 minutes. Uncover and bake 20-25 minutes or longer, until the squash is tender and topping is browned. Serves 4.