Ended up stuffing the squid with finely chopped shrimp. parsely and
cilantro, and diced tomato. Added some bread crumbs to fluff it up, and a
pinch of kosher salt to bring up the flavour. I was careful not to over
stuff the squid to prevent splitting, but I think I could have jammed a
little more in without issue.

On top of the squid I had crushed tomatos, a little bit of tomato sauce,
previously prepared steamed rice, crushed chili peppers and mixed in the
remaining bit of shrimp stuffing that I did not put in the squid.

Covered and baked for about 40 minutes at 350.

Taste was light and refreshing, consistency of the squid was excellent. A
*tiny* bit chewey but mostly tender, to be expected with squid I would
think.

I may try pasta with a white sauce instead of rice next time... and there
will deffinitly be a next time.