Stuffed Squash with Cheese

Preheat the oven to 375 degrees. Cut the squash in half and place the halves cut side down on foil lined baking sheets. Bake for 20 minutes or until flesh is barely tender. Leave the oven set at 375. Let the squash cool slightly, then remove and discard the seeds and stringy membranes. Use a teaspoon scoop out and reserve flesh, leaving a 1/4-inch-thick shell and being careful not to pierce the skin; set aside the flesh and hollowed-out squash. For the stuffing, heat the olive oil in a medium-sized skillet over medium heat. Add the garlic and saute for 15 seconds, then add the eggplant and saute for 2-3 minutes, or until eggplant begins to soften. Add the bell pepper and continue cooking for 2 minutes stirring occasionally. Add the reserved squash flesh, rice, spice blend, parsley, vinegar, and salt, and stir to combine thoroughly. Divide the mixture among the squash shells, top with the mozzarella, and bake for 10-15 minutes, or until the filling is heated through.