3 med. yellow summer squashes, about 6" long
2 tbsp. butter
2 tbsp. chopped onion
2 tbsp. each cut up red & green pepper
1 (17 oz.) can whole kernel corn, drained
1 tsp. seasoned salt
1 tsp. seasoned pepper
3/4 c. finely shredded sharp cheddar cheese

Cook squashes in small amount of boiling water 15 minutes or until just tender. Drain, cut in half and scoop out seed. Melt butter in skillet, add onion and cook a few minutes. Add remaining ingredients and stuff squashes with mixture. Arrange in shallow baking dish and bake at 375 degrees for 20 minutes. Serves 6.