To make these tasty little veggie creations, simply follow the stuffed peppers recipe, with the following variations:
- Cut the tops off the squash
- Cut the squash lengthwise, scraping out the fleshy seed part with a spoon
- Consider basting the squash boats in olive oil before baking them, to prevent drying them out
- Consider cutting a portion off the bottom horizontally, so the round part of the squash will sit squarely on the pan while baking
- Use couscous instead of rice
- Bake covered (15), then uncovered (15), since the depth of the mixture is much less than the peppers
