12 yellow squash, about 6 inches long
1 stick butter
1 sm. onion, chopped fine
1/2 c. bell pepper, chopped fine
4 eggs
1/2 c. round crackers, crumbled
2 tbsp. sweet pickle juice
1 tbsp. sugar
1 tsp. salt
1 tsp. black pepper

Boil squash until done, but not soft. Remove insides of squash from skins keeping the shape. Save. In a heavy boiler saute onion and bell pepper in butter until limp, then add remaining ingredients and squash pulp, stirring frequently over low heat for 20 minutes. Stuff squash shells with this mixture; bake for 15 minutes at 300 degrees. Serves 12.