There are many ways to stuff veggies, here is one recipe for inspiration.

1 large pimply squash

½ - 1 cup of mushrooms
1 celery stick
3 tomatoes
1 onion
½ a capsicum
1cm cube of ginger
Enough breadcrumbs for topping.
Small handful of crushed walnuts.

·        Bake the squash, whole, in oven at 200c
·        Chop onion, garlic and ginger and fry in pan for 1 – 2 minutes
·        Finely chop the celery & capsicum, chop the mushrooms & tomatoes and add the lot to the pan.
·        Add the herbs and S&P
·        Stir and fry till soft and liquidy.
·        Remove the squash when it has cooked through (use a fork or knife to pierce it and see if it is tender).
·        Cut the squash in half lengthways and scoop out the seeds and stringy bits.
·        Fill the halves with the veggie and herb fry up, top with breadcrumbs and walnuts and place in oven.  Bake at 200c until top browns.

Stuff it with other ingredients

Serving suggestions:
Serve on a bed of rice and top with a sauce of your choice.