• 3 medium to large summer squash (zucchini or patty pan)
• 1 medium onion
• 4 large cloves garlic
• 1 medium carrot, diced
• 4 stalks celery, diced
• 1 cup mushrooms, chopped
• 1 tsp. salt
• 2 Tbsp. olive oil
• 2 cups rice, cooked (basmati gives a nice flavor)
• 6 oz. cream cheese, cubed
• Pepper
• Grated Parmesan

Preheat the oven to 350 degrees.  Cut the squash in half and scoop out as much of  the flesh as possible (this can be tricky with the patty pans).  Chop the insides.  Sauté the onion in the oil until it starts to brown.  Add the minced garlic, mushrooms, carrot and celery and cook a few moments more.  Add the squash flesh and the salt and cook on fairly high heat until most of the liquid has evaporated.  Remove pan from heat and stir in the cream cheese cubes.  Cover for a few minutes to soften the cream cheese.   Stir in the rice and pepper.  Taste and add salt if necessary.  Fill the squash shells and place in an oiled 9×14-inch baking pan.  Sprinkle with parmesan.  Add water to cover the bottom of the pan about 1/4 inch deep.  Bake, with the dish covered with foil, for 30 minutes.  Uncover and bake for another 5-10 minutes until filling has browned a little.

Inspired by  New Recipes from Moosewood Restaurant.