Stuffed Summer Squash with Tomato Sauce

Preheat the oven to 200°C (approximately 400°F).

For the squash, rinse squash, cut in half lengthwise and scoop out seeds with a spoon. Brush squash with lemon juice.

Soak bread in water. Peel and chop shallot. Sauté butter until translucent.

Rinse thyme and oregano, pluck leaves and chop finely. Add herbs,  minced meat and thyme to the pan and continue to saute until the meat is cooked through. Let cool slightly. Squeeze the bread and beat eggs. Place the bread and eggs in a bowl. Add the meat mixture and stir to combine. Spoon mixture into hollowed-out squash. Cut the mozzarella into small pieces and sprinkle over the meat mixture. Transfer the squash to greased baking dish. Bake for 30-40 minutes.

For the sauce, peel the shallots and the garlic and finely chop. Heat the olive oil and sauté shallots and garlic until translucent. Add the tomatoes and simmer for 20 minutes. Puree the sauce and season with salt, sugar and cayenne pepper.