Vegetable-Stuffed Squash - cooking recipe

Ingredients

6 small yellow squash
1 c. finely chopped tomato
1/2 c. minced onion
1/2 c. finely chopped bell pepper
1/2 c. shredded Mozzarella cheese
1/2 tsp. pepper
1/8 tsp. dried whole marjoram

Preparation

Wash squash thoroughly and place in a large saucepan.
Cover with water and bring to a boil.
Reduce heat and simmer 6 minutes. Drain and cool slightly.
Trim off stems and cut squash in half lengthwise; gently scoop out pulp, leaving a firm shell.
Drain and chop pulp; combine pulp and remaining ingredients.
Place squash shells in a 13 x 9 x 2-inch baking dish; spoon vegetable mixture into shells.
Bake at 400\u00b0 for 20 minutes.