Stuffed 9-ball squash

I got my local basket from Greenling yesterday, and among all the other goodies, there were some interesting little yellow squashes. I mentioned them to my friend Allie, who suggested that I stuff and roast them. I hadn't thought about it, but as soon as she said that, I knew what to stuff them with - there were also some pinto beans and some lovely pale green bell peppers in the box. This is what I threw together.

90g fresh pinto beans (~1 cup cooked)
3 ball squash
1 med bell pepper
1 med onion
1 Tbsp olive oil
fresh basil, roughly chopped
lemon juice to taste

Cover beans with water and bring to a boil. Turn heat down to medium, and simmer covered till tender (about 45 minutes.) Drain. Chop pepper and onion, saute in olive oil. While those are sauteing, cut the tops off the squashes and scoop out the insides with a melon baller. Add squash guts, basil, and lemon juice to pan and saute for 2-3 minutes. Combine vegetable mixture with beans and spoon into hollowed out squash. Replace squash tops. Bake for about 30 minutes at 350F in a casserole dish with an inch or so of water.