6-8 sm. yellow squash, par boiled in salted water
3 slices crisp bacon, crumbled
2 tbsp. chopped onion, sauteed in a little oil

Cut squash in half and scoop out centers. In a small bowl mash the scooped out portion and add onion and crumbled bacon. Season with a little celery salt, pepper and a pinch of brown sugar. Refill the squash cases. Top with buttered bread crumbs and sprinkle with chopped parsley. Bake at 350 degrees for 20 to 30 minutes.