By Lorine Kramer
Wash squash thoroughly. Drop in boiling salted water; reduce heat and cook, covered, 15 minutes or until tender but firm. Drain and allow to cool to touch.
Place squash, flat side down, on a smooth surface; scoop out pulp, leaving a 1/4-inch shell. Chop pulp and combine with next 6 ingredients, stirring well.
Spoon stuffing mixture into shells. Place squash in a shallow
baking pan; pour in enough water to cover bottom of pan to prevent
sticking. Bake at 350 degrees for 25 minutes. Remove from oven.,
Sprinkle cheese over squash; bake 5 minutes or until cheese melts.
Arrange squash on a platter with tomatoes and parsley. Yield
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