Preheat an oven to 350.

Treat the squash like you would a pumpkin- cut a hole in the top, , scoop out the seeds, cut the seeds off the top portion that was removed. Chop the tops of the squash. Cut a small sliver off the bottom of the patty pan so that it sits level on the counter without wobbling around.

Coat squash with olive oil. Set on a foil-lined baking sheet and bake for 15 minutes.

Follow cooking directions for couscous as dictated on container. Mine said to sauté couscous in 2 tsp oil or butter, then add in 2 cups of stock or broth. Heat to simmer, then cover and cook on low for 12-15 minutes until al dente.

In a saute pan over medium heat, warm 1 T olive oil until shimmering. Add onion, pepper and squash to pan; sauté until vegetables are tender. Add cooked couscous to pan. Toss ingredients together with parsley and 2 T of the cheese.

Remove squash from oven, fill with vegetable couscous medley. Top with remaining cheese. Bake for an additional 15 minutes. Remove from oven and allow to cool slightly before serving.