Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  Roly Poly Squash (the size of an apple)
  1                cup  Breeder's Choice corn kernels
  1             medium  onion -- chopped fine
  1         tablespoon  olive oil or vegetable oil
  4                     scallions -- chopped fine
     1/2           cup  ricotta cheese -- (1/2 to 3/4)
     1/2           cup  parmesan cheese -- grated
                        Salt & pepper to taste

Preparation:

Place squash in boiling water for 5-10 minutes, until a sharp knife pierces to center easily. Remove from pot and plunge in ice water to cool. Cut off top and scoop out centers with a melon baller, being careful to leave a sturdy shell. Chop scooped out squash and reserve. Sauté onion in oil until transparent. Add chopped squash and cook until liquid is cooked off. Cool filling. Blend filling with ricotta, corn, scallions and half of parmesan. Season with salt and pepper. Mound filling in squash shells and top with grated cheese. Bake on cookie sheet in 350° oven for 35-45 minutes, until heated through.

Nutritional Information:

114 Calories (kcal); 7g Total Fat; (55% calories from fat); 8g Protein; 5g Carbohydrate; 23mg Cholesterol; 215mg Sodium