Zucchini and Rice

This is not a new recipe here on the blog, but I wanted an updated photo, as well as the addition of carrots and Italian sausage.  This was one of the recipes given to me by my mother-in-law when I got married.  It is definitely a favorite at our house - one that we go back to again and again.  A perfect meal for any night of the week!

Zucchini and Rice
Recipe from Lyn Hoggan Denna

1 lb. Italian sausage
1 small onion
2 large ribs celery
4 carrots
2 large zucchini
2 c. rice
4 c. chicken broth

In an electric frying pan, brown sausage with onion until browned.
Once browned, add rice and stir until rice is lightly browned.
Meanwhile, cut up all vegetables.
Once rice is browned, sprinkle mixed veggies in an even layer over the top. 
Pour chicken broth over the vegetables.
Cover, and let simmer for about 20 minutes, or until rice is done.

Green Chili Chicken Enchilada Spaghetti Squash Casserole

This simple meal has great flavor and is easy to throw together any night of the week.

If you want to throw this back into the spaghetti squash shells (like she did in the original recipe), by all means, knock yourself out.  I just find the casserole approach much.  much.  easier.

Be sure and use a green enchilada sauce that you love, because the flavor really shines through in this dish.  I love this recipe, but you can swap it out for whatever your family likes.

Green Chili Chicken Enchilada Spaghetti Squash Casserole

Recipe modified from Recipe Runner

1 large spaghetti squash

1 1/2 c. cooked chicken, cubed

2 c. green enchilada sauce

2 c. corn

handful cilantro, chopped

salt and pepper to taste

1 c. pepper jack cheese, shredded (or cheese of choice)

Cut spaghetti squash in half, and scoop out the seeds and pulp.

Place cut squash on a baking sheet and bake in a 400 degree oven for about 40 minutes, until tender.

Meanwhile, combine chicken, enchilada sauce, and corn in a skillet over medium heat and heat through.

Fold in cilantro and keep warm.

When squash is cooked, use a fork to scrape out the flesh and layer it in the bottom of a greased 9x13" baking dish.

Sprinkle with salt and pepper.

Pour chicken and enchilada mixture over squash and spread out evenly.

Top with shredded cheese.

Place back in the oven until cheese is melted.

Baked Caprese Spaghetti Squash

This cheesy side makes the perfect accompaniment to whatever main dish you've got planned for this week.  Full of flavor and vegetables!

Baked Caprese Spaghetti Squash

Recipe from Pink Troll Kitchen

1 large spaghetti squash

2 cloves garlic, minced

4 small roma tomatoes

1 small handful fresh basil leaves

1 large handful spinach

2 Tbsp. olive oil

1 c. shredded mozzarella cheese, divided

salt and pepper to taste

Cut squash in half and remove seeds and pulp.

Cook squash in microwave for 12-15 minutes, until easily shredded with fork, OR

Bake at 375 degrees for 45 minutes to 1 hour, until easily shredded with fork.

Scrape cooked squash flesh from skins and place in a bowl.

Add garlic.

Dice tomatoes and add to bowl.

Rough chop basil and spinach and add to bowl.

Mix well, and season to taste with salt and pepper.

Fold in 3/4 c. of the cheese.

Pour into a greased pie dish and smooth out evenly.

Sprinkle with remaining cheese.

Bake at 375 degrees for 30-40 minutes, until cheese is lightly browned.

Top with additional fresh basil, if desired.

Canned Pumpkin

Pumpkin season is right around the corner, and these easily canned jars are the perfect go to for delicious breads, waffles, cookies, cakes, pies, or whatever else you love pumpkin for.

Due to their acidity levels, pumpkins (and all vegetables), require the use of a pressure canner.  The internal temperature of puree'd pumpkin is questionable for home canning safety, so please don't try that at home.  Stick with this cubed method and strain the water when ready to use, if necessary.  This same method can be used for canning any winter squash.

Canned Pumpkin

Recipe from Presto

fresh pumpkin
mason jars

Wash and remove seeds from pumpkin.
Remove peel from flesh and cut into 1" cubes.
Drop cubes into boiling water and boil for 2 minutes.
Pack hot squash cubes loosely into hot, sterilized jars, leaving 1" headspace.  Do not mash or puree cubes.
Cover with liquid that squash was boiled in, leaving 1 " headspace.
Remove air bubbles by running a plastic knife around the edges of the jar.
Wipe rim clean with a wet paper towel.
Place hot, sterilized lids on jars, and screw on bands.

Process at 11 pounds pressure, making sure to adjust for altitude (13 pounds if you live in Utah).
55 minutes for pints, or 90 minutes for quarts.

Zucchini Casserole

As the weather cools, casserole season is quickly approaching again.  This is the perfect way to continue to use up the wonderful zucchini from the garden before it's gone for the winter.

Zucchini Casserole

Recipe from Six Sister's Stuff

6 oz. package boxed Stove Top stuffing mix

1/2 c. melted butter

4 c. zucchini, diced

2 c. cooked chicken, cubed

1 can cream of chicken soup

1/2 onion, chopped

1/2 c. sour cream

In a large bowl, combine the stuffing mix and melted butter.

Set aside 1/2 c. of the stuffing mixture for the topping.

To the large bowl, add the zucchini, chicken soup, onion and sour cream, stirring to combine.

Pour mixture into a greased 9x13" baking dish and spread out evenly.

Top with remaining 1/2 c. stuffing mixture.

Bake uncovered at 350 degrees for 40-45 minutes, or until golden brown.

Pineapple Zucchini

As weird as this name may sound, this is no joke!  Cubed and skinned zucchini is soaked in pineapple juice, absorbing all of the flavor to make perfectly pineapple look and taste alikes.  I opted for tidbits, since that is what we use most, but you can also grate or shred your zucchini if you are going for more of a crushed pineapple texture.  This is an excellent recipe for those big or over ripe zucchini from the garden.

Now, as far as taste is concerned, these really do taste just like pineapple.  You will notice the difference in the way they look, and the texture, but I have had success in several dishes using these in replace of the real thing; fruit salads, jello's, etc.  If you want to see a picture of them on an actual dish, check out this Hawaiian Haystacks photo/recipe.

A second note on terms of canning.  Most vegetables need to be canned in a pressure canner (as opposed to a water bath) because of their non or low-acidity levels.  Soaking the zucchini in pineapple and lemon juice, as well as the sugar, makes these suitable for water bath canning.  However, it is recommended that you do not process in jars larger than pints (no quarts).

Pineapple Zucchini

Recipe from Cottage in the Making

16 c. zucchini, cubed in the size you want, or shredded

46 oz. canned unsweetened pineapple juice

1 1/2 c. bottled lemon juice

3 c. sugar

Prepare your zucchini by first cutting it in half lengthwise and removing all of the seeds.  

Use a knife or a vegetable peeler to remove all of the skin.

You should be left with just the "meaty" portion of the zucchini.

Chop zucchini into chunks or tidbits, or grate if you want crushed pineapple.

In a large pot, combine pineapple juice, lemon juice and sugar.  

Stir to dissolve sugar and then add the zucchini.

Bring to a boil, then lower the heat and simmer for 20 minutes.

Fill hot, sterilized pint or half-pint size jars, leaving 1/2" headspace.

Remove air bubbles, wipe rims and place sterilized lids on each jar.

Secure with a band and fingertip tighten.

Process in a water bath canner for 15 minutes, being sure to adjust for altitude (25 minutes Utah time).

Makes 8-10 pints.

Zucchini Cobbler

I get emailed this recipe every year from Taste of Home.  And every year, I read through the 87+ 4 and 5 star reviews and think "those people are crazy".  Zucchini doesn't taste like apples.

Well I had 8 summer squash plants in my garden this year, about 30 people coming over for dinner, and thought "why not?"

And... I was right.  Zucchini doesn't taste like apples.  Everyone who reviewed this recipe saying so has pretty much lost their marbles.

That being said, it was really good.  Warm and gooey, the softened squash took on a fantastic cinnamon flavor, and paired with a little crunch from the topping... it was delicious. 

Zucchini Cobbler

Recipe modified from Taste of Home

8 c. chopped seeded peeled zucchini (I didn't peel mine)

2/3 c. lemon juice

1 c. sugar

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

Crust:

3 c. flour

1 1/2 c. sugar

1 c. cold butter, cubed

1 tsp. ground cinnamon

In a large saucepan, cook and stir zucchini and lemon juice for 15 minutes, or until tender.

Add sugar, cinnamon and nutmeg, and cook an additional minute.

Remove from heat.

For the crust, combine the flour and sugar in a bowl.

Cut in butter until mixture resembles coarse crumbs.

Stir 1/2 c. mixture into zucchini.

Press half of remaining crust into the bottom of a 9x13" baking dish.

Pour zucchini over top.

Crumble remaining crust over zucchini.  

Top with additional cinnamon, if desired.

Bake at 375 for 45-50 minutes, or until golden and bubbly.

Roasted Butternut and Bacon Pasta

I love me some butternut squash.

And bacon.

And pasta.  With cheese.

This recipe satisfies all of those loves.

Roasted Butternut and Bacon Pasta

Recipe modified from myRecipes

3-4 c. cubed peeled butternut squash

1/2 large onion, thinly sliced
1 Tbsp. olive oil

salt and pepper

6-8 slices turkey bacon

8 oz. bowtie pasta

2 Tbsp. flour

2 c. milk

3/4 c. (3 oz.) provolone cheese

1/4 c. Parmesan cheese

On a large foil lined baking sheet, combine butternut squash and onions.

Drizzle with oil and mix together to evenly coat.

Arrange squash on top of onions to keep them from burning.

Drizzle with salt and pepper.

Roast at 425 degrees for 45 minutes.

Meanwhile, cook pasta according to package directions.

In liquid measuring cup, combine flour and milk, whisking to incorporate.

In an large ovenproof skillet, cook bacon until crisp.

Drain on paper towels and chop into pieces.

While skillet is still hot, add the flour/milk mixture to the pan, scraping up all of the small bits at the bottom.

Bring to a boil, stirring constantly, until slightly thick, 1-2 minutes.

Remove from heat and add provolone, stirring until cheese melts.

Season to taste with salt and pepper.

Add pasta, bacon and roasted veggies to the skillet and toss to combine.

Sprinkle with Parmesan cheese.

Place under broiler until cheese is lightly browned.

Serve immediately.

Butternut Linguine

Roasted butternut squash, paired with noodles, sausage and kale.  The perfect fall dinner.

Butternut Linguine
Recipe modified from Taste of Home

1 lb. Italian sausage
6 c. peeled butternut squash, cubed
1 medium red onion, chopped
3 Tbsp. olive oil
1/2 tsp. red pepper flakes
12oz linguine (I used fettuccine)
2 c. kale, chopped
2 Tbsp. minced fresh sage
salt and pepper to taste
1 can chicken broth
2 Tbsp. cornstarch

Place squash on a baking sheet lined with foil.
Drizzle with olive oil and mix around with your hands, making sure each piece is coated.
Sprinkle with red pepper flakes.
Roast at 425 for 30 minutes, or until tender, stirring occasionally.

Meanwhile, prepare pasta according to package directions; drain.
In a large skillet, cook sausage and onion until no longer pink.
Add squash, kale, noodles and sage to skillet and toss to combine.
Season to taste with salt and pepper.
Combine broth and cornstarch and pour into pan, stirring occasionally until thickened.

Autumn Butternut Soup

There are a million butternut squash soups out there.  This is my version of a few that I compiled together.  It is delicious, filling, and great for you.

Autumn Butternut Soup

Menu Managed Original

2 Tbsp. extra virgin olive oil

1 onion, chopped

3 carrots, chopped

salt and pepper to taste

4 c. cubed butternut squash

1 large sweet potato, chopped

1 c. chicken broth (or vegetable)

1/2 c. orange juice

2 c. milk

1/4 tsp. nutmeg

Heat oil in large saucepan.

Add onion, carrot, salt and pepper, and cook until onion is translucent.

Add squash and potato and stir, cooking for one minute.

Add broth and cover.

Bring to a boil and cook until squash and potato are tender, about 15 minutes, stirring occasionally.

Add orange juice and 1 cup of milk.

Using an immersion blender (or regular blender), puree until smooth.

Add remaining cup of milk and nutmeg.

Stir and heat through.

Stacked Roasted Vegetable Enchiladas

These stacked enchiladas are full of veggies and have such a great flavor from being roasted.  The hubs likes it with chicken, but you could easily leave it out for a filling vegetarian dinner.

The veggies can be swapped out for whatever you have on hand.

Stacked Roasted Vegetable Enchiladas

Recipe modified from Perry's Plate

1/2 green bell pepper, matchsticks
1 red bell pepper, matchsticks
1/2 head cauliflower, 1/2" chunks
1 small sweet potato, 1/2" cubes (or butternut squash, or carrots)
1 medium onion, chopped
1 c. corn kernels
3 Tbsp. olive oil
2 tsp. cumin
2 cloves garlic, minced
salt and pepper to taste
1 large chicken breast
1/2 c.chopped cilantro
1 c. salsa
2 handfuls fresh spinach (or kale)
6-8 mixed grain Artisan tortillas (or corn, or flour)
1 c. cheddar, shredded
1 c. pepperjack, shredded


Place veggies in a large, rimmed baking sheet.
Drizzle with olive oil and mix together with your hands.
Squish some veggies aside and place the chicken breast on the sheet.
Season everything with salt, pepper and the cumin.
Roast at 425 for 40 minutes.
Shred chicken with a fork.

Meanwhile, spray an 8x8 or 9x9" baking pan with cooking spray.
Spread 1/3 of the salsa into the bottom of the baking pan, and sprinkle with 1/3 of the chopped cilantro.
Add a layer of tortilla pieces to completely cover the salsa.
Top with 1/3 of the vegetables, 1/2 of the spinach leaves, then 1/2 of the shredded chicken breast.
Top with 1/3 of the cheddar and pepperjack cheeses.

Make a second layer of tortilla, salsa, cilantro, vegetables, spinach, chicken and cheese.
Top with a layer of tortillas, salsa, cilantro, vegetables and cheese (your baking dish should be stacked quiet high by now, you may need to press it down with your hands).
Cover with foil.

Bake at 300 for 20 minutes.
Remove foil and bake another 10 minutes, until cheeses melt and everything is heated through.
Let sit for 5 minutes and cut into squares.
Serve with sour cream and green onions, if desired.

Skillet Zucchini

This is my favorite way to eat plain zucchini.  It is also incredibly easy, making this side dish pretty much perfect!

Skillet Zucchini

small or medium green and yellow zucchini

kosher salt and pepper

extra virgin olive oil

Slice zucchini into 1/2" rounds.

Heat a large skillet over medium heat.

Add zucchini rounds - make sure they are in a single layer with no overlapping.

Flip after 3-4 minutes - zucchini should be browned on one side.

Salt and pepper zucchini as the other side browns.

Once browned, lightly drizzle olive oil over zucchini and toss to coat.

Continue cooking until oil is absorbed and all pieces are browned.

Serve immediately.

Beef and Zucchini 'Lasagna'

Technically this can't be a lasagna, since it doesn't have any noodles.

The zucchini however, makes an excellent substitute!

Beef and Zucchini Lasagna

Menu Managed Original

2 medium zucchini

1 lb. ground beef

1/2 onion, chopped

2 cloves garlic, minced

2 Tbsp. herbs de provence

salt and pepper to taste

1 can seasoned petite diced tomatoes

2 c. mozzarella cheese

1/3 c. Parmesan cheese

2 jalapeno's, seeded and minced

Brown beef with onion until meat is no longer pink; drain excess fat.

Add garlic, herbs de provence, and salt and pepper.

Stir in tomatoes and let simmer lightly to incorporate flavors.

Combine cheeses with minced jalapeno's and stir to combine.

Wash zucchini and cut lengthwise into 1/4" strips.

Layer strips to cover the bottom of a greased 9x13" baking dish (just as you would lasagna noodles).

Spread half of the meat mixture over the zucchini.

Sprinkle half of the cheese/jalapeno mixture over the meat sauce.

Layer remaining zucchini strips, meat and cheese mixture.

Bake at 375 for 30 minutes, or until cheese is melted and turns golden brown.

If Freezing:

Prepare dish as described above without baking.  Freeze for up to 6 months.  Bake frozen at 375 for 45 minutes, or until center is heated through and cheese is melted.

Lemon Zucchini Fettuccine

This is a perfect summer meal - light and refreshing.  And a great way to use up those hoards of zucchini!

Lemon Zucchini Fettuccine

Recipe from Our Best Bites Cookbook

2 large chicken breasts

2 lemons

1/4 c. + 3 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 medium zucchini

5-6 cloves garlic, minced

8 oz. fettuccine

1/2 c. fresh basil (or 2 Tbsp. dried)

1/4 c. fresh oregano (or 1 Tbsp. dried)

1 c. grated Parmesan cheese

salt and pepper to taste

In a ziplock bag, marinate chicken in 2 Tbsp. olive oil, the red wine vinegar, and the juice from 1 lemon for 30 minutes.

Meanwhile, Slice zucchini in half lengthwise.

Rub flesh side of zucchini with 1 Tbsp. olive oil, and sprinkle with salt and pepper.

Heat grill.

Salt and pepper both sides of the chicken and place on grill over medium high heat.

Place zucchini, flesh side down over medium low heat.

When chicken is half way done, bring water to a boil.

In a small saucepan, place 1/4 c. olive oil and minced garlic.

Turn to medium low heat, slowly warming the oil to infuse with garlic (should not be popping or frying).

Chop herbs and zest both lemons - place in a large bowl.

When water is boiling, add pasta and cook according to package directions.

Remove chicken and zucchini from grill when finished cooking and set aside for 5 minutes.

Reserve about 1/2 c. pasta water before draining noodles.

Immediately pour noodles into large bowl with lemon zest and herbs.

Chop chicken and zucchini and add to noodles.

Juice the remaining lemon over everything.

Add the garlic/olive oil mixture and the cheese, and toss everything together.

If it seems to dry, you can add the reserved pasta water, as well as some additional lemon juice or olive oil.

Serve immediately.

Veggie Pizza

This vegetarian pizza is packed with flavor!  One of my favorites to make when the garden is full.

Veggie Pizza

Menu Managed Original

1 pizza dough

2 cloves garlic

2 Tbsp. olive oil

1/2 c. onion, chopped fine

1 slicing tomato, seeded

1/4 c. fresh basil leaves, rough chop

1/2 small zucchini

1/2 small summer squash
 1/2 c. chopped red, orange or yellow bell pepper
1 Tbsp. Italian seasoning
3/4 c. pepperjack  or cheddar cheese

1 1/4 c. mozzarella cheese

Prepare pizza dough and roll out.

Mix olive oil with garlic and brush evenly over entire surface of dough.

Mix cheeses with Italian seasoning and spread half the mixture over pizza.

Thinly slice tomatoes (you may need to cut it in half and give it a slight squeeze to remove some of the juice).

Layer onions, basil leaves, zucchini, summer squash and bell pepper.

Top with remaining cheese mixture.

Bake at 425 for 15 minutes, or until cheese is melted and golden brown.

Sausage Stuffed Grilled Zucchini

This satisfying zucchini dish is perfect for summer days - very filling and VERY delicious!

Sausage Stuffed Grilled Zucchini

Recipe modified from Our Best Bites Cookbook

1 large zucchini (overgrown)

extra virgin olive oil

kosher salt and black pepper to taste

1 lb. Italian turkey sausage

1/2 c. diced red onion

2 cloves garlic, minced

1 large tomato, diced

1 bell pepper, chopped

1 tsp. dried basil

1 tsp. dried oregano

1/2 c. shredded pepperjack cheese

1/2 c. shredded cheddar cheese

Slice zucchini in half lengthwise.

Scoop out the centers; be sure to leave at least 1/4" around the edges and bottoms.

Reserve half of the insides; rough chop and place in a bowl.

Drizzle the zucchini centers with olive oil and rub it into all sides with hands or a paper towel.

Sprinkle with salt and pepper.

With grill on medium heat, place zucchini hollow-side down.

Grill for about 10 minutes; they should have nice grill marks and look tender on the inside.

Meanwhile, cook sausage with onions until no longer pink.

Add the garlic, diced zucchini centers, bell pepper, tomato and seasonings.

When zucchini is done, flip them over so the hollow side is up and divide the filling between the two halves.

Combine cheeses, and sprinkle evenly over halves.

Close the grill lid and turn off heat, leaving zucchini until cheese melts.

Sausage Zucchini Frittata

This can obviously be served for breakfast, but it is filling enough that we have it for dinner.  Leftovers are also great!

Sausage Zucchini Frittata

Recipe modified from J&M Walkenhorst

1 lb. sausage

2-3 c. cubed or shredded potatoes (cooked)

1/2 c. onion, diced

2 c. 1/2" cubed zucchini

10 eggs, beaten

salt, pepper and garlic powder to taste

In a large, non stick skillet, cook sausage with onions until meat is browned.

Add potatoes and zucchini, and stir to combine.

Season with salt, pepper and garlic.

Cook until potatoes and zucchini are browned, flipping occasionally, adding olive oil if necessary.

Pour beaten eggs evenly over everything.

Reduce heat to medium-low and cover, letting cook until bottom is done, about 5-7 minutes.

Flip frittata to cook the top (if it is too big, cut it in half or fourths and flip each piece at a time.

Cover and cook through completely, about 5-7 more minutes.

We served ours topped with salsa - shredded cheese would also be fabulous!

Zucchini Pizza Casserole

Another great zucchini recipe to add to the arsenal before your garden starts becoming too overwhelming!

Zucchini Pizza Casserole

Recipe modified from Taste of Home

4 c. shredded zucchini

1/2 tsp. salt

2 eggs

1/2 c. Parmesan cheese

1 c. mozzarella cheese

1 c. cheddar cheese

1 lb. ground beef

1/2 c. chopped onion

2 cloves garlic

1 tsp. basil

1 tsp. Italian seasoning

1-2 jalapeno's, optional

2 c. pizza sauce

1 medium green bell pepper, chopped

Shred zucchini and place in a colander in sink.

Sprinkle with salt and allow to drain for at least 30 minutes.

Using a clean dish towel, wring out the zucchini to remove all liquid (the more the better).

In a small bowl, combine cheeses and mix to combine.

In a large bowl, mix eggs, 1/2 of the cheese mixture and the zucchini.

Press zucchini mixture into a greased 9x13" dish and bake at 400 degrees for 20 minutes.

Meanwhile, cook beef with onion in a skillet until no longer pink.

Add garlic, basil, Italian seasoning, jalapenos and pizza sauce; heat through.

Pour beef mixture over zucchini.

Sprinkle with remaining cheese.

Sprinkle with chopped bell pepper.

Bake at 400 for an additional 15 minutes.

Grilled Chicken and Vegetable Skewers

This is just about the easiest recipe ever - and it always tastes fabulous!

Grilled Chicken and Vegetable Skewers

1 lb. chicken breasts

vegetables of choice:

bell peppers

onions

zucchini/summer squash

mushrooms

plum tomatoes

etc., etc.

Chop chicken and marinate in Zesty Italian Dressing (store bought, or make your own), for 4 hours.

Soak wooden skewers in water for at least 30 minutes prior to grilling.

Chop vegetables into equal sized pieces.

Skewer chicken and veggies onto skewers.

Grill over medium heat, turning occasionally, until chicken is cooked through and veggies are tender, basting with additional dressing as they cook.

Southwestern Stuffed Spaghetti Squash

This delicious stuffed squash is just that... delicious.  And filling.  And easy.  And i've made it twice in the  past month (which is saying a lot for me).  And I have one more spaghetti squash left from my garden and it has this recipe written ALL over it.

Seriously, this is by far the best spaghetti squash recipe I've come across!

As a side note: we really prefer it with chicken, but it is still really good if you want to leave it out and make it vegetarian.

Southwestern Stuffed Spaghetti Squash

Recipe modified and photo from Bev Cooks

1 large spaghetti squash

1/4 c. butter

2 Tbsp. olive oil

1/2 red onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, minced

1 red bell pepper, chopped

1 tsp. cumin

1 tsp. oregano

1 tsp. chili powder
1-2 c. shredded chicken

1 can black beans, rinsed and drained

1 c. corn

salt and pepper to taste

1/2 c. chopped cilantro

1 1/2 c. grated cheddar cheese

Cut squash in half and scoop out pulp.

Divide butter among halves and season with salt and pepper.

Roast squash in 400 degree oven for 45 minutes.

Meanwhile, heat oil in large skillet.

Add the onion and season lightly with salt, cooking until translucent.

Add the garlic, jalapeno, bell pepper, cumin, oregano, chili powder and some pepper.

Stir and saute for 2 minutes.

Add the chicken, beans and corn, stirring to combine.

Remove squash from oven and shred with forks.
Leave a small layer of squash in the shells, and add the rest to the skillet.

Add the cilantro, and stir gently to combine.

Scoop half of the mixture into the empty shells and sprinkle with half of the cheese.

Spoon the remaining squash mixture on top.

Sprinkle remaining cheese on top and place under broiler just until golden.

Garnish with additional cilantro if desired.