Stuffed green summer squash

OK, so these squash from Andrea's grandmother are not quite zucchini, but they are longish, green-with-creamy-streaks, oblong summer squash. Here's what they experienced:

Split the small squashes (about 8" long, perhaps 4, 4.5" across) in two lengthwise.

Putting the squash in an 8 cup glass measuring cup covered, for 12 minutes, to partially cook and soften them. Set aside to cool.

In a pan, saute in a little olive oil:
a bunch of green onions, all the white and most of the green, cut in 1/8" rounds
1/4 green pepper, diced
1/2 jalapeno minced
1/3 beefsteak tomato (or a small tomato), diced
3 small cloves of garlic, minced
1/2t marjoram
1/2t black pepper, ground

When the veggies are starting to soften, the squash should be cool enough to handle. Scoop out the seedy/pulpy middles carefully (it's easy to go through the squash wall as they are soft and cooked), and chop the middles up with whatever spoon you are using to stir the saute. Add middles to saute.

Mash 4 oz of chevre (I like Silver Goat plain, from TJ's) with 1C cooked rice to distribute it. Add it to the pan, and stir until the cheese and rice are evenly distributed and the chevre is sticky and flowing.

Oil a baking sheet, and set the scooped squash shells in it. Scoop the filling into the squashes. Depending on the squash you may have some left over. Sprinkle with paprika, and bake at 350 degree about 20 minutes, until the tops are a bit browned and dimensional.

VERY YUMMY. I approve.