|Slice the squash in half length-wise and scoop out
the seeds. Bake it, face down, on a buttered tray at 375 F for about 30
minutes or until easily pierced by a fork. Cool and scoop out insides.
While the squash bakes, saute the onions and garlic with salt, pepper,
mushrooms, and herbs, When onions are soft add freshly chopped tomatoes.
Cook until most of the liquid evaporates. Combine all ingredients. Pour
into buttered 2 qt. casserole. Top with lots of grated parmesan. Bake
at 375, uncovered, for about 40 minutes.
From: the Moosewood Cookbook