Squash Provencal

With a small sharp knife, cut two slits in top of each squash. Place squash in a microwaveable dish with 1/4 cup water; cover with plastic wrap, leaving one corner vented. Microwave on High for about 14 minutes, turning once halfway through cooking time. Squash should be tender when pierced. Let stand, covered, 5 minutes.

In another shallow dish, stir together zucchini, tomatoes, shallots and garlic with 2 tablespoons water. Cover loosely; microwave on High about 4 minutes or until zucchini in crisp-tender, stirring once. Drain well.

Slice off tops of squash; carefully scoop out seeds and discard. Scoop out pulp, leaving shells intact. Combine pulp with cooked vegetable mixture, basil, salt and pepper. Spoon mixture back into shells. Microwave about 2 minutes or until heated through, turning once. Top with cheese; microwave until cheese is melted, about 2 minutes.