Reserving shells, scoop pulp from squashes into medium bowl and mash. Reserving 2 tablespoons of the Parmesan cheese and the croutons, beat remaining ingredients into squash pulp until thoroughly blended. Spoon into reserved shells. Sprinkle with reserved Parmesan cheese and croutons. Place in shallow baking pan.

Bake in preheated 350°F oven until knife inserted near center comes out clean, about 35 to 40 minutes.

*To cook squashes, cook whole in steamer or in boiling water to cover until fork-tender, about 20 to 30 minutes OR pierce with fork, place in baking pan and bake in preheated 350°F oven about 45 minutes to 1 hour OR pierce with fork and microwave on full power, turning occasionally, allowing 4 to 5 minutes per pound.

NOTE: Microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.

Nutritional Composition per 1/4 serving: Calories 225, Total Fat 6 g, Saturated Fat 3 g, Polyunsaturated Fat .5 g, Monounsaturated Fat, 2 g, Cholesterol 116 mg, Sodium 765 mg, Total Carbohydrate 27 g, Potassium 664 mg, Protein 17 g, and 10% or more of the RDI Vitamin A, Vitamin C, Calcium, Iron, Thiamin, Riboflavin and Phosphorus