4 whole yellow or zucchini squash
1 c. chopped fresh tomato
6 slices bacon, cooked and crumbled
1/2 c. chopped onion, sauteed
3/4 c. cheddar cheese
1/2 tsp. salt

Wash squash. Cover with water and simmer 8 to 10 minutes. Drain and cool. Trim stems and cut in half lengthwise. Scoop out inside pulp and discard. Combine remaining ingredients and fill squash shells. Bake for 20 minutes at 400 degrees.