Stuffed squash

4          round or long summer squash or zucchini

            Salt and pepper, to taste

2          tablespoons olive oil

1          shallot, finely chopped

1          stalk celery, chopped

1          carrot, grated

3/4     pound ground veal

1/2      cup ricotta cheese

1          egg, lightly beaten

2          tablespoons chopped fresh parsley

            Extra olive oil (for sprinkling)

1/4      cup water (for the pan)

1. Set the oven at 350 degrees. Have on hand a 9-by-13-inch baking dish.

2. With a teaspoon, scoop out the flesh of the squashes or zucchini. Chop it coarsely. Transfer 1 1/2 cups of the flesh to a bowl (use the remaining flesh in a vegetable stew or soup recipe). Sprinkle the hollowed squashes with salt and pepper and turn them open side down on a cutting board.

3. In a skillet, heat the olive oil over medium heat. Add the shallot and cook, stirring, for 2 minutes. Add the celery and carrot, and continue cooking for 2 minutes. Add the squash flesh and cook for 3 minutes more.

4. Turn up the heat and add the ground veal. Cook, stirring often, for 4 to 5 minutes, or until the meat is cooked through. Sprinkle with salt and pepper.

5. Remove the skillet from the heat. Let it cool slightly. Stir in the ricotta, egg, and parsley.