3 medium-size yellow squash
1/4 cup chopped onion
3 garlic cloves, minced
2 teaspoons olive oil
3 plum tomatoes, peeled, seeded, and diced
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/3 cup fine, dry bread crumbs
1 1/2 tablespoons shredded Parmesan
Cook squash in a saucepan in boiling water to cover 5 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain. Cut squash in half lengthwise; carefully scoop out seeds, and discard. Set shells aside.
Sauté onion and garlic in hot oil in a saucepan 5 minutes or until tender. Stir in tomato and next 3 ingredients; cook over medium heat just until thoroughly heated. Stir in bread crumbs; spoon mixture into squash shells. Sprinkle with cheese, and place on a baking sheet.
Bake, covered, at 375 for 25 minutes or until heated.
