2 med. yellow summer squash (1/2 lb. each)
2 eggs
1 (10 oz.) pkg. frozen chopped spinach, cooked and squeezed dry
4 oz. feta cheese, crumbled
1/4 c. plain dry bread crumbs
2 tbsp. finely chopped green onion
2 tbsp. minced parsley
1/4 tsp. dried dill weed
2 med. tomatoes
4 tsp. grated Parmesan cheese
Paprika

Preheat oven to 375 degrees. Cut squash in half lengthwise. Scoop our centers, leaving a 3/8-inch shell; chop pulp and seeds. In a large skillet over medium heat, bring 1/2 inch water to a boil. Add squash shells, cover and cook for 10 minutes or until fork tender (do not over cook). Remove shells and drain well. Place shells in individual baking dishes or on a 15 1/2 x 10 1/2 x 1-inch jelly roll pan; set aside.

In a medium bowl, beat eggs well. Stir in squash pulp and seeds, spinach, feta cheese, bread crumbs, green onion, parsley and dill weed until well blended. Mound 1/4 of the mixture into each squash shell, packing lightly. Bake for 10 minutes.

Meanwhile, remove stems from tomatoes and cut in half crosswise. Sprinkle top of each half with 1 teaspoon of the Parmesan cheese. Place tomatoes beside squash in baking dishes or on jelly roll pan. Bake 15-20 minutes longer or until spinach mixture is set and vegetables are heated through. Sprinkle spinach with paprika. Serve immediately.