1. Preheat oven to 375 °F.
  2. Place squash, cut side down, on a baking sheet and cook until tender, about 45 minutes.
  3. Set aside to cool.
  4. Scoop out the inside and discard the seeds and strings.
  5. Saute pine nuts and green onions in oil for 1 minute.
  6. Add mushrooms, zucchini, yellow squash and tomatoes and saute until just about tender, 5 minutes or so.
  7. Stir in the remaining ingredients.
  8. Spoon the vegetable mixture into the squash shells.
  9. Serve immediately.
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