6 Squash, yellow
3/4 c Cheese, ricotta
4 Onions, green; chopped
1/2 ts Parsley
1/2 ts Sage, rubbed
1/2 ts Thyme leaves
Preheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side-by-side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture. Bake 15-20 minutes or until squash is tender. Serve immediately.