5 summer crookneck squash
1/2 c. chopped onion
1 garlic clove, peeled & crushed
6 tbsp. butter
1/4 tsp. Worcestershire sauce
1/2 tsp. salt
3 c. soft bread crumbs
1/4 c. grated Parmesan cheese
2 tbsp. diced pimentos

Wash 5 squash and steam them in salted water until tender, about 35-40 minutes. Remove from the liquid and cool. Cut off the bud and stem ends and cut squash in half, the long way. Scoop out the seedy center. Season squash shells with salt and pepper. Arrange in baking pan.

Saute the onions along with the garlic in the butter. When onions are tender, add the Worcestershire and salt. Toss with the bread crumbs, Parmesan cheese and pimentos. Fill squash shells. Bake at 425 degrees for about 20 minutes. Makes 10 servings.