Isn’t this pretty? So full of promise. So colorful. So inviting. These are small squash that have been halved, had their seeds removed, and been filled with a mixture of diced peppers of different colors, a little garlic, salt and pepper, a little parsley, and just a few kernels of corn (very few). All ready to go into the microwave for 4 minutes, then have a sliver of butter placed on top to melt.
Our beautiful little squash have become wallflowers! What happened? The yellow color of the corn that was so vibrant now almost disappears into the background color of the meat of the squash. The green pepper that had such a rich color minutes before has faded to a sickly green. Even the parsley lost is vibrancy.
So, my friends, what did we learn? Red pepper holds its color, as does yellow. With the squash color being what it was, a combo of red and orange peppers would have been better than the green, yellow and red. Adding the parsley after cooking would have provided the final colorful touch.
One more thing. When the food cooks, it shrinks, so our filling looks less full than it did before. Heap it high before cooking. You can always remove some of the filling if you feel you end up with too much.