Instructions:

Yield: 4 servings

2 ea Acorn squash, halved
2 tbsp Pine nuts
1 ea Garlic clove, minced
1/4 cup Green onions, sliced
1 1/2 tsp Oil
1 cup Mushrooms, sliced
1/2 cup Zucchini, diced
1/2 cup Yellow squash, diced
1 cup Tomatoes, diced
2 tsp Lemon juice
2 tsp Oregano
2 tsp Basil
1/4 tsp Salt
1/2 tsp Black pepper

Preheat oven to 375F. Place squash, cut side down, on a baking sheet & cook until tender, about 45 minutes. Set aside to cool. Scoop out the inside & discard the seeds & strings.

Saute pine nuts & green onions in oil for 1 minute. Add mushrooms, zucchini, yellow squash & tomatoes & saute until just about tender, 5 minutes or so.

Stir in the remaining ingredients. Spoon the vegetable mixture into the squash shells. Serve immediately.