Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat the oven to 400°f. cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. mix together the corn, cottage cheese, salt, pepper, and green onions. spoon the mixture into the squash halves, mounding it slightly. top with parmesan cheese. place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. you can also use yellow squash.

Target recipe: cut zucchini in half lengthwise. with spoon, scoop out pulp, leaving 1/2" thick shells. coarsely chop pulp and reserve. in saucepan of lightly salted boiling water, cook zucchini halves for 3 minutes until tender, but firm. drain well. place cut sides up in lightly greased baking dish. in skillet, melt butter over medium high heat. saute onion for 2 minutes or until softened. add carrots along with reserved chopped zucchini. stir fry for 3 minute or until softened. add walnuts, bread crumbs, raisins and half of the cheese. stir well. spoon into zucchini halves mounding mixture in the shells. sprinkle with remaining cheese. bake in 350f oven 8-10 minutes or until heated through and the cheese melts.