I couldn't resist the "8-ball" squash found at the farmers market. And I wouldn't consider chopping up this uniquely shaped zucchini variety. After all, the primary reason I purchased them was because of their globular shape. The only consideration for these babies is to stuff them.

Recipes for stuffing squash are as limitless as your imagination or pantry. But I wanted to stuff them simply with the squash I removed to make the shell. The addition of chopped fennel, using both the bulb and fronds, added a welcome anise-flavored piquancy to the dish. I always prefer breadcrumbs or panko to use as a stuffing base but I'm out of both. Aha--whole wheat crackers work just fine.

Soon enough, the edible thin-skinned summer squash will be replaced by the hard gourds of fall so get 'em while they're hot!

Yield: 4 stuffed squash Active Time: 30 minutes (mostly sauté time) Bake Time: 15-20 minutes Cost: apx. $8

Ingredients

4 round (“8 ball”) summer squash (apx. 3X4-inch) 1 cup chopped fennel, plus 2 tablespoons fennel fronds ’ 2 teaspoons garlic 3/4 cups cracker crumbs 1/4 cup Parmigianno Reggiano

Directions

1. Preheat oven to 350˚ 2. Cut zucchini tops off about 3/4-inch from top. With a sharp spoon or melon baller, scoop out insides, leaving a wall about 1/3-inch thick on all sides. Trim squash around stem (discarding stem) and cut stem end and pulp into 1/4-inch dice. 3. Saute fennel 7-8 minutes; add garlic and sauté an additional minute. Add diced squash and sauté 15 minutes or until tender, occasionally stirring. Remove from heat, season to taste with kosher salt and freshly ground pepper, and stir in chopped fennel fronds and 1/2 cup of crushed crackers. 4. Stuff squash bowls with squash mixture and place on foil-lined baking sheet. Combine remaining crackers and Parmesan and divide and spread over each squash, pressing lightly into stuffing. Bake on middle rack of oven for 15-20 minutes or until tops are golden brown.