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1. Turn the oven to 400 degrees and preheat.
2. Pierce the squash with a fork several times.
3. Bake the squash on a baking sheet for 50 minutes.
4. Remove the baking sheet from the oven and allow to cool.
5. Turn the oven heat down to 350 degrees.
6. When cool, cut the squash in half lengthwise.
7. Remove and discard the center.
8. Remove the flesh with a fork, keeping the shells intact.
9. Place all to the side.
10. Heat the oil in a large skillet over medium-high heat.
11. Add the garlic, red pepper and onion and sauté until translucent.
12. Add the meat and cook until the veal is no longer pink.
13. Add squash, tomatoes and seasonings to the skillet and mix well to combine.
14. Cook until all of the liquid has absorbed, occasionally stirring.
15. Spoon half of the mixture into each shell.
16. Place the shells into a glass baking dish and bake for 20 to 25 minutes.
17. Sprinkle the cheese on top and broil until the cheese has melted and is golden brown.
18. Sprinkle the tops with the chopped parsley and serve.
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