Greek Squash And Tomatoes

Directions

1. Preheat oven to 375 degrees. Cut squash in half lengthwise. Scoop our centers, leaving a 3/8-inch shell; chop pulp and seeds. In a large skillet over medium heat, bring 1/2 inch water to a boil. Add in squash shells, cover and cook for 10 min or possibly till fork tender (don't over cook). Remove shells and drain well. Place shells in individual baking dishes or possibly on a 15 1/2 x 10 1/2 x 1-inch jelly roll pan; set aside.
2. In a medium bowl, beat Large eggs well. Stir in squash pulp and seeds, spinach, feta cheese, bread crumbs, green onion, parsley and dill weed till well blended. Mound 1/4 of the mix into each squash shell, packing lightly. Bake for 10 min.
3. Meanwhile, remove stems from tomatoes and cut in half crosswise. Sprinkle top of each half with 1 tsp. of the Parmesan cheese. Place tomatoes beside squash in baking dishes or possibly on jelly roll pan. Bake 15-20 min longer or possibly till spinach mix is set and vegetables are heated through. Sprinkle spinach with paprika. Serve immediately.