Feta-Stuffed Gem Squash

• 4 baseball-size globe squash or long zucchini
• 3 tablespoons olive oil
• 2 large shallots, chopped
• 1/2 cup Panko
• 1/2 cup crumbled feta cheese
• 1/2 cup freshly grated hard cheese, such as an aged goat cheese, dry jack, or Asiago cheese
• 1/4 cup dry white wine
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Hungarian paprika

1. Preheat the oven to 400u0b0F.
2. Cut the tops off the squash and scoop out the pulp to make a hollow container. If using long zucchini, cut in half lengthwise and scoop out the center to create a canoe-like container. Chop the pulp into a coarse mixture and set aside.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the pulp and cook until tender, 2 to 3 minutes. Transfer to a bowl. Return the skillet to medium heat and add the remaining 2 tablespoons olive oil. Add the shallots and saute until translucent, 2 to 3 minutes. Add the breadcrumbs and cook until golden brown, 3 to 5 minutes. Transfer to a bowl and add the feta, hard cheese, wine, thyme, salt, and paprika.
4. Divide the filling among the squash. Arrange in a small baking dish and bake until the squash is tender, 45 to 50 minutes for Gem squash, about 30 minutes for Ronde de Nice or zucchini. Let sit for about 5 minutes before serving.

long zucchini, olive oil, shallots, feta cheese, hard cheese, white wine, thyme, kosher salt, paprika

Taken from food52.com/recipes/5454-feta-stuffed-gem-squash (may not work)