Baked Summer Squash

6 Squash, yellow

3/4 c Cheese, ricotta

4 Onions, green; chopped

1/2 ts Parsley

1/2 ts Sage, rubbed

1/2 ts Thyme leaves

Preheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side-by-side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture. Bake 15-20 minutes or until squash is tender. Serve immediately.