Instructions: Peel chilies and remove seeds and membranes. Cream butter in mixer until light and fluffy; add sugar, a TBS at a time. Continue beating; adding the eggs one at a time. Sift rice flour with baking powder and salt, and add a little at a time to the creamed mixture while beating. Fold in the grated squash and cheese. Stuff chilies with 1/3 to 1/2 cup of the squash mixture.

Bake at 350 degrees for 25 minutes or until squash is puffed and golden.

serves 4 to 8 people

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