6 yellow squash
3/4 cup ricotta cheese
4 green onions, chopped
1/2 teaspoon parsley
1/2 teaspoon rubbed sage
1/2 teaspoon thyme leaves
Preheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side-by-side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture. Bake 15-20 minutes or until squash is tender. Serve immediately.
Serves 6
