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 the oven to 350°f. place the zucchini in boiling water and cook for 4-5 minutes. remove them from the water and cut in half lengthways. scoop out the middle, chop and set aside. melt the butter in a saucepan, add the onions and garlic and cook for 3-4 minutes, until softened. stir in the reserved chopped zucchini, three-quarters of the cheese, the egg yolk, oregano and seasoning to taste. divide into 8 and use to fill the zucchini shells. arrange in a lightly oiled ovenproof dish, sprinkle with the remaining cheese and place in the oven for 40 minutes, until tender and golden.