5 lg. yellow squash
1/2 lb. ground beef
1 med. onion, chopped
1 med. green pepper, chopped
1 (16 oz.) can whole tomatoes, drained & chopped
1/2 c. or 2 oz. shredded cheddar cheese

Wash squash thoroughly; cook in enough boiling salted water to cover whole squash, 8 to 10 minutes or until tender but firm. Drain and let cool slightly. Trim off stems and cut in half lengthwise; remove pulp and set aside.

Brown beef, onion and pepper in a skillet. Drain fat and add squash pulp and tomato; mix well.

Divide mixture evenly between 10 squash halves. Bake in a 13"x9"x2" pan at 350 degrees for 25 minutes.