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.