Instructions: WINTER SQUASH (Such as BUTTERNUT, ACORN, SUGAR PUMPKIN): Halve squash lengthwise with a sharp knife. Scoop out seeds and fibers. Place halves, cut side up in foil-lined shallow baking dishes and cover tightly with foil. Bake for 40 to 50 minutes in a 375F oven, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out some of the pulp, leaving a sturdy, 1/2-Inch thick shell all around. Incorporate squash pulp into the stuffing, or save for another use. Fill squash with desired stuffing. Return to baking dishes and bake for another 15 to 20 minutes, or until heated through.

EGGPLANT: Cut eggplant in half lengthwise. With a sharp knife, carefully cut away pulp in small chunks, leaving a sturdy shell about 1/2-inch thick all around. Chop pulp finely, steam until tender, and incorporate into stuffing or save for another use. Fill eggplants with desired stuffing and arrange and arrange in foil-lined baking dishes. Cover loosely with foil and bake in a 375F oven for 30 minutes, then bake uncovered for another 10 to 15 minutes, or until shell can be easily pierced with a fork but has not collapsed.

BELL PEPPERS: Recipes often call for stuffed bell peppers to be cooked or blanched before stuffing, but I find this step unnecessary. Its up to you. Carefully cut stem from each pepper, and rinse inside to remove seeds. Cut slivers off their bottoms so they will stand more steadily in a baking dish. Or cut peppers in half lengthwise, and theyll lay easily on a baking dish. In either case, prop peppers securely against one another. Fill peppers with desired stuffing and arrange in foil-lined baking dishes (deeper dishes are desirable if peppers are left whole). Cover loosely with more foil and bake at 375 for 25 minutes stuffing, then uncover and bake for another 10 to 15 minutes, or until peppers are done to your liking.

TOMATOES: Large, firm, flavorful tomatoes are best for stuffing. Cut each tomato in half crosswise. Carefully scoop out pulp, using a sharp knife to loosen it and a spoon to scoop it out. Leave a sturdy shell about 1/4-inch thick all around. Incorporate tomato pulp into stuffing if desired, or reserve for another use. Fill tomatoes with desired stuffing and arrange in foil-lined baking dishes. Bake, uncovered, in a 350F oven 25 to 30 minutes, or until tomatoes are done to your liking.

SUMMER SQUASH: (Such as ZUCCHINI and PATTYPAN): Use medium-sized squash for stuffing. Remove stem ends, if desired. A grapefruit spoon is ideal for removing seeds and creating a cavity, but if you dont have one, use a small, sharp knife to carefully remove enough pulp to result in a 1/4-inch thick shell. If desired, chop pulp, steam until tender, and incorporate into stuffing or save for another use. Fill squash with desired stuffing and arrange in foil-lined baking dishes. Cover loosely with more foil and bake at 350F for 20 to 25 minutes, then uncover and bake for another 10 to 15 minutes, or until squash are done but still firm.

ROUND LOAVES, FRENCH BREADS, AND BAGUETTES: For round loaves, cut a slice off of the top. For French breads and baguettes, cut in half lengthwise. Scoop out soft center with hands, leaving a shell of 1/2-inch all around. Use soft inner bread as part of stuffing or to make bread crumbs. Stuff bread shells after stuffing has been baked or prepared on the stovetop, then bake with the stuffing for 5 to 10 minutes more at 350F.

JUMBO PASTA SHELLS AND CANNELLONI: These make off beat but nice vehicles for certain stuffings. Cook pasta until al dente. Drain and rinse under cool water. Stuff with desired stuffing, then arrange in shallow, foil-lined, lightly-oiled baking dish. Cover loosely with more foil, then bake in a 350F oven for 20 minutes.

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