6 summer squash
Boiling salted water
1 sm. onion, minced
2 tbsp. bacon drippings, or butter
1/2 tsp. salt
1/4 tsp. pepper
1 c. fine dry bread crumbs
1/2 c. Cheddar cheese, shredded
3 slices thin bacon, partially cooked

Cut off stem ends of the squash (zucchini, yellow crookneck, or patty pan) and cook in about 1 inch of boiling, salted water until barely tender. About 8 to 10 minutes. Cool and for the patty pans cut a circle in the top or cut the other squash in halves lengthwise. Scoop out the pulp, leaving shells about 1/4 inch thick. Cook onion in fat until softened but not browned. Add squash pulp, salt, pepper, and bread crumbs. Mix well and spoon into squash shells. Arrange in a shallow baking dish and top with the shredded cheese. Cut bacon strips in half and lay a piece on top of each squash. Bake at 400 degrees for 15 minutes or until browned. Makes 6 servings.