Stuffed Yellow Squash Recipe
- 6 medium-size yellow squash
- 6 slices bacon
- 7 green onions, chopped
- 2 tablespoons diced green bell pepper
- 3/4 cup fine dry bread crumbs
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 tablespoons butter or margarine, melted
- 1/4 cup shredded Parmesan cheese
step 1: COOK squash in boiling water to cover in a large saucepan 10 minutes or until squash is tender but still firm. Drain and cool slightly.
step 2: CUT squash in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Reserve pulp.
step 3: COOK bacon in a skillet until crisp; drain on paper towels. Crumble and set aside. Pour drippings from skillet. (Do not wipe with paper towels.) Saute green onions and bell pepper in skillet over medium-high heat until tender.
step 4: STIR together squash pulp, crumbled bacon, onion mixture, breadcrumbs, and next 3 ingredients; spoon into squash shells. Place shells in a 13- x 9-inch pan. Sprinkle with cheese.
step 5: BROIL 4 inches from heat (with electric oven door partially open) 3 minutes or until lightly browned. Serve warm or at room temperature.