|Diced squash||3⁄4 Cup (12 tbs) (Yellow Variety)|
|Shredded part skim mozzarella cheese||1⁄3 Cup (5.33 tbs) (1 1/3 Ounces)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Sliced green onions||1 Tablespoon|
|Dried basil||1 Teaspoon|
|Olive oil||1 Teaspoon|
|Dried italian seasoning||1⁄4 Teaspoon|
|Canned artichoke hearts||14 Ounce, drained and sliced|
Preheat oven to 350Â°.
Cut a 1/4 inch slice from stem end of each tomato, and discard stem ends.
Scoop out pulp, leaving tomato shells intact.
Reserve pulp for another use.
Invert tomato shells on paper towels to drain.
Combine squash and next 9 ingredients in a bowl, and stir well.
Spoon squash mixture evenly into tomato shells.
Place tomatoes in a 9-inch square baking pan.
Bake at 350Â° for 45 minutes or until thoroughly heated.