3 zucchini or summer squash
1 bunch green onion, sliced
½ cup breadcrumbs, seasoned preferred
3-4 cloves garlic
1 cup baby spinach, roughly chopped
Thyme to taste
Salt and pepper to taste
2 tablespoon olive oil
½ cup parmesan
1 cup diced mushrooms
Red pepper flakes to taste
Preheat oven to 425.
Halve and core your squash, leaving enough room to fill them.
Dice the squash middles and add to a large mixing bowl.
Combine all of the remaining ingredients besides the spinach with the leftover squash middles.
Heat the mixture in a sauté pan, adding spinach in last so that it wilts.
Fill your squash with the mixture.
Bake for around 20-25 minutes, or until golden brown.