I found some beautiful, round zucchini squash at the farm market last week. They seemed so...stuffable, really, so that's what I did.
I found this recipe and used it as a guide. I made a filling of Italian sausage, onions, garlic, tomatoes, and spinach and stuffed all the little squashes. Before I put them in the oven, I topped each one with an herby, cheesy bread crumb mixture. The one thing I'd do differently is roast the still empty squash a bit before stuffing them. The taste was exactly what I was going for, but I wanted the squash itself to be more tender.