Stuffed Squash

1. Preheat the oven to 350°F.
2. Halve the squash and scoop out the insides.
3. Place cut-side down in a baking pan and bake for about 20 minutes, or until it begins to get soft.
4. Soak the dried tomatoes and mushrooms separately in hot water.
5. Put garlic into a food processor while the machine is running.
6. Process until the garlic is completely chopped.
7. Add the stale bread and process until you have large crumbs.
8. Empty into a medium mixing bowl.
9. Add the fresh mushrooms, artichoke and herbs to the bowl.
10. When the dried tomatoes and mushrooms have softened, chop and add to the bowl.
11. Turn the squash halves over and fill.
12. Add water to the filling to keep the squash from getting too dry. Bakei another 10 minutes.
13. Serve hot.