A delightful recipe featuring stuffed summer squash, perfect for a light and flavorful meal.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Bring a pot of water to a boil and add the squash. Cook for 6-8 minutes until tender, then drain.
Don't overcook the squash to maintain its shape.
Cut off the tops of the squash and hollow out the centers, reserving the flesh.
Use a small spoon to carefully scoop out the flesh.
Chop the reserved squash flesh and mix it with thyme, salt, green onion, and half of the parmesan cheese.
Mix thoroughly to ensure even seasoning.
Stuff the squash shells with the filling and place them in a baking dish.
Pack the filling gently but firmly into the squash.
Sprinkle the remaining parmesan cheese on top and bake for 10-12 minutes.
Bake until the cheese is melted and golden.
Serve the stuffed squash warm and enjoy!
Garnish with additional fresh herbs for a vibrant touch.
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