6 med. yellow squash
1 chopped onion
1 chopped tomato
1/2 c. chopped green pepper
3/4 c. cheddar cheese
2 slices bacon, cooked and crumbled (or use 2 tbsp. bacon bits)
1/2 tsp. salt
Pepper
butter

Wash squash; cover with water and bring to boil. Cover and reduce heat to simmer 8-10 minutes or until lightly tender. Drain and cool. Trim stems.

Cut squash in half lengthwise; remove and reserve pulp, leaving a firm shell. Chop pulp, combine with remaining ingredients except butter. Place shells in 13x9 pan. Spoon vegetable mixture into shells; dot with butter. Bake 20 minutes at 375 degrees.