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: preheat oven to 400. slice zucchini in half lengthwise and using a spoon scrap out the pulp, like a canoe, leaving the skin intact(about 1/4" thick); set aside. in a large skillet melt butter, add garlic and onion and sauté. add lemon juice and equal parts mushrooms to zucchini pulp to the skillet, sauté. cook until the excess moisture evaporates. add the shredded cheese and stir. fill the zucchini "canoe" with the mushroom mixture and bake for 20 minutes.