3 medium stuffing squash
1 other zucchini, chopped fine
1c. chicken or vegetable stock
1/2c. couscous
3 tbl. minced sun dried tomatoes
3 tbl. Parmesan cheese
garlic salt and pepper to taste
2 tbl. snipped fresh basil

Cut squash in half and place cut side down in a 13x9 baking dish with 1/2"of water. Cover and microwave on high for 3 minutes or bake in oven until tender. When cool enough to handle, scoop out seeds and coarsely chop; set aside.

Meanwhile, bring stock to a boil in a small saucepan, remove from heat and stir in couscous. Cover and let stand for 5 minutes, then fluff with a fork. Stir in reserved squash, tomatoes and cheese, then season to taste with garlic salt and pepper. Spoon mixture back into squash shells and place on a piece of heavy duty foil. Grill over medium high heat for 5 minutes or until very hot. Top with fresh basil.