Choose a few larger squashes of your choice (any of the summer squash are great!). Place whole in a large pot. Cover with water and bring to a boil. Cover and reduce heat slightly. Simmer 8 minutes.
Drain and cool until you can handle them.
Cut squash in half lengthwise and scoop out the seeds (set aside), leaving a firm shell.
Combine your choice of chopped veggies and the squash centers you scooped out with fresh basil, onion, salt and pepper in a bowl.
Optional additions: add meat of your choice, breadcrumbs, and/or cheese
Place squash in a 9x13 baking dish and spoon filling into the centers. (I like to cover them with parmesan cheese).
Dot with butter.
Bake at 400 for 20 minutes.