3 squash (green or yellow), cut in half lengthwise , with inside scooped out and discarded
2-3 tablespoons of risotto for each half (i used a butternut squash risotto)
1/2 cup bread crumbs
1/2 cup parmesan or shredded mozzarella
salt and pepper
2 + 1 tablespoons olive oil
1/2 cup balsamic vinegar
1 tablespoon brown sugar
Coat inside of each halved squash with olive oil and sprinkle with salt and pepper.
In a separate bowl, mix together bread crumbs, cheese, olive oil and fresh pepper.
Scoop 2-3 tablespoons of risotto and pack tightly inside each squash half. Sprinkle bread crumb mixture on top of each stuffed squash and place in a lightly greased baking pan. Cover with foil and let it rest about 15 minutes while you preheat the oven to 400F. Bake it covered for 20-25 minutes. Remove foil and place under the broil for 1-2 minutes for color.
In a small saucepan heat the balsamic until it's reduced by a third. Add sugar and stir for another minute. If too thick when serving, simply microwave for a few seconds to soften.
Drizzle over stuffed squash and serve hot.