4 lg. squash (summer yellow or zucchini)
Mixed vegetable stuffing
Salt and pepper

Preheat oven to 350 degrees. Scrub squash. Cut in half lengthwise. Drop halves in slightly salted boiling water. Boil 5 minutes, drain. With teaspoon scrape out seeds and pulp. Sprinkle with salt and pepper. Fill with stuffing. Bake 20 minutes in buttered baking dish. Serves 8.

MIXED VEGETABLE STUFFING:

10 oz. frozen mixed vegetables
1 clove garlic, crushed
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. sharp cheese, grated
1 c. fresh tomatoes, chopped and peeled
2 c. herb-seasoned bread stuffing

Cook vegetables, add garlic, salt and pepper; drain. Add tomatoes and stuffing. Mix well. Spoon into squash. Sprinkle with cheese. Yield: 4 cups.