 
 
There's nothing like weekend cooking and eating the leftovers the next few days during a busy work week.  One of my favorite dishes to cook up is stuffed squash/zucchini.  To make, cut the top off of round globes like above or cut longer varieties in half.  Next, scoop out all of the seeds and add to your compost.  In a saucepan over medium-high heat, add olive oil, chopped potatoes, onion and garlic.  I like to cover my saucepan with a smaller one in order to make the potatoes really soft and crispy (just like my mom likes them!)  Incorporate a few handfuls of chopped cherry tomatoes, lemon juice, salt and pepper to the mixture once it is golden.  Add a healthy heaping of chopped parsley after taking the mixture off the heat.  Spoon the mixture into the hollowed-out squash cups, drizzle with some olive oil, finely chopped chives and parmesan and bake at 350-400 degrees for about 25 minutes.  Enjoy :)