3 yellow crookneck squash
1 1/2 tbsp. butter
2 tbsp. flour
salt and pepper
1/2 c. milk
4 tbsp. grated onion
4 slices crumbled bacon
1 c. grated cheese
1/2 c. buttered bread crumbs
paprika

Cook whole squash in boiling water until tender; drain. Cut in half lengthwise; scoop out pulp. Reserve pulp and shell. Mash pulp. Melt butter over low heat and blend in flour, 1/4 teaspoon salt and dash of pepper. Remove from heat. Stir in milk gradually. Return to heat. Cook, stirring constantly, until sauce is thick.

Combine sauce, reserved pulp, onion, 3/4 of the bacon and 1/2 of the cheese. Mix well. Season with salt and pepper; spoon into shells. Sprinkle with bread crumbs, remaining bacon and cheese. Garnish with paprika. Place in baking dish; add small amount of water.

Bake at 375°F for 25 to 30 minutes or until brown.