Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], 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: cook the whole zucchini until tender-crisp, 10-15 minutes. cool enough to handle and cut in half lengthwise. cut off the stem and blossom ends, scoop out and reserve the centers, leaving 1/4" on bottom and sides. brown, crumble and drain the sausage. using the same pan heat the olive oil and saute the garlic, onions, zucchini, red and green peppers, italian seasoning and optional fennel seeds. cool slightly. add the browned sausage and season lightly with salt and pepper., if needed. add the beaten egg. spoon the mixture into the scooped out zucchini halves. bake 350 degrees, 30 minutes, until heated through and browned slightly.