-Preheat the oven to 400°F.

-Cut the tops off 2 ronde de nice squash and scoop out the pulp to make a hollow container.

-Chop the pulp into a coarse mixture and set aside.

-If using long zucchini, cut in half lengthwise and scoop out the center to create a canoe-like container.

-Heat 1 TBS 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 2 more TBS olive oil.

-Add ¼ bunch chopped rainbow chard and sauté 2 to 3 minutes.

-Add ¼ cup panko breadcrumbs and cook until golden brown, 3 to 5 minutes.

-Transfer to a bowl and add ¼ cup feta, ¼ cup freshly grated hard cheese (such as an aged goat cheese, dry jack, or Asiago cheese), a splash of white wine, 1 TBS chopped fresh basil, ¼ tsp paprika and a pinch of salt.

-Divide the filling among the squash.

-Arrange in a small baking dish and bake until the squash is tender, 30-40 minutes.