6 med. yellow squash
2 tbsp. butter
2 tbsp. flour
1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
Paprika
1 (4 oz.) can green chiles, drained
2 tbsp. minced onion
1 c. (4 oz.) Cheddar cheese, shredded and divided
6 slices bacon, cooked
1/3 c. buttered bread crumbs

Cook squash, covered in boiling salted water 8 to 10 minutes or until crisp-tender. Drain and cool slightly. Remove. Cut each squash in half lengthwise, remove and reserve pulp, leaving 1/4 inch shell. Mash pulp and drain well.

Melt 2 tablespoons butter, add flour, stirring until smooth. Cook 1 minute, stirring. Gradually stir in milk; cook over medium heat, stirring constantly until thickened. Stir in salt and pepper.

Combine squash, pulp, white sauce, green chiles, onion and 1/2 cup cheese. Crumble 4 slices bacon and stir into squash mixture.

Place squash shells in lightly greased 13 x 9 x 2 inch baking dish. Spoon squash pulp mixture into shells and top with buttered bread crumbs. Bake uncovered at 375 degrees for 20 minutes. Crumble remaining bacon, sprinkle over squash. Top with remaining 1/2 cup cheese. Bake 5 additional minutes. Sprinkle with paprika. 6 servings.