• 2 large yellow squash or zucchini
•   2 teaspoons canola oil or vegetable broth
•   ½ cup red bell pepper, finely chopped
•   ¼ cup onions, finely chopped
•   1 garlic clove, minced
•   3 cup corn, fresh or frozen
•   ¼ cup breadcrumbs
•   2 teaspoons fresh parsley or 1 teaspoon dried
•   ¼ teaspoon dill, dried (optional)
•   ½ teaspoon salt
•   Freshly ground pepper, to taste
•   4 tablespoons of breadcrumbs (for topping)
•   1-2 tablespoons of vegan butter (for topping)

 Preheat oven to 350°F (175°C).  Cut squash in half lengthwise and scoop out the center, leaving shells ½” thick. Finely chop center flesh.  In skillet, heat oil or broth over medium-high heat. Add chopped squash, bell peppers, onions, and garlic; cook until softened about 3 minutes. Stir in corn, breadcrumbs, parsley, dill (if using), salt and pepper.  Fill each half of squash with filling. Place on baking sheet and cover with foil. Bake 20 minutes until squash shells are tender. At this point squash can be served but if you would like more of a browned top, you can uncover and mix a little vegan butter with breadcrumbs and sprinkle on top. Place under broiler until golden brown. Watch closely so they don’t burn!

  Hint:

The flat-leaf parsley has more flavor than the curly variety. When parsley is dried it tastes grassy so try to use fresh as much as possible. Herbs are easy to grow in your kitchen or in an outside pot or flower bed.