Servings: 4

4 round summer squash or zucchini 4 round summer squash or zucchini
1 C finely diced zucchini 1 C finely diced zucchini
2 t butter or oil 2 t butter or oil
1 ½ c corn kernels, fresh 1 ½ c corn kernels, fresh
1 C cooked rice 1 C cooked rice
2 T grated Muenster cheese 2 T grated Muenster cheese
4 scallions, thinly sliced, include some of the greens 4 scallions, thinly sliced, include some of the greens
1 jalapeño Chile, seeded and minced (can omit or use tiny amount) 1 jalapeño Chile, seeded and minced (can omit or use tiny amount)
2 T chopped cilantro 2 T chopped cilantro

Preheat oven to 375°.
Prepare squash for filling. Slice off top third to use as lid. Scrape out loose inside creating a cavity for the filling.
Sauté diced zucchini in butter until tender, about 4 minutes. Mix with remaining ingredients, seasoning to taste. Fill the squash. Replace to the tops and set in baking dish. Add water to come up about ¼” up sides of the dish. Cover dish with foil. Bake about 25 minutes or until tender when pierced with a knife.