Garden Stuffed Yellow Squash Recipe
Ingredients
6 medium-size yellow squash
1 cup chopped onion
1 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup (2 ounces) shredded Cheddar cheese
2 slices bacon, cooked and crumbled
1/2 teaspoon salt Dash of pepper Butter or margarine
Directions
Wash squash thoroughly; cover with water and bring to a boil.
Cover, reduce heat, and simmer 8 to 10; minutes or until tender but still firm.
Drain and cool slightly.
Trim off stems.
Cut squash in half lengthwise; remove and reserve pulp, leaving a firm shell.
Chop pulp; combine pulp and remaining ingredients except butter.
Place squash shells in a 13- x 9- x 2-inch baking dish.
Spoon vegetable mixture into shells; dot with butter.
Bake at 400° for 20 minutes.
Cover, reduce heat, and simmer 8 to 10; minutes or until tender but still firm.
Drain and cool slightly.
Trim off stems.
Cut squash in half lengthwise; remove and reserve pulp, leaving a firm shell.
Chop pulp; combine pulp and remaining ingredients except butter.
Place squash shells in a 13- x 9- x 2-inch baking dish.
Spoon vegetable mixture into shells; dot with butter.
Bake at 400° for 20 minutes.
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