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

Preheat oven to 400 degrees. Cut off stems of squash and cook in about 1 inch of boiling, salted water until barely tender (8 to 10 minutes). Cool, and for pattypans, cut a circle on the top or cut other squash in half lengthwise. Scoop out the pulp, leaving shells about 1/4 inch thick.

Cook onion in pan until tender but not browned. Add squash pulp, salt, pepper and crumbs. Mix well and spoon into squash shells. Arrange in a shallow baking dish and top with cheese. Cut bacon strips in halves and put a piece on top of each cheese topped squash. Bake 15 minutes or until browned.

Makes 6 servings.