6 med.-size yellow squash
1 c. chopped onion
1 c. chopped tomato
1/2 c. chopped green pepper
1/2 c. or 2 oz. shredded cheddar cheese
2 sliced bacon, cooked & crumbled
1/2 tsp. salt
Dash of pepper
butter

Wash squash, thoroughly; cover with water and bring to boil. Reduce heat, cover and simmer 8 to 10 minutes or until tender but still firm. Drain and cool slightly. Trim off stems. Cut squash in half lengthwise; remove and reserve pulp, leaving firm shell.

Chop pulp; combine pulp and remaining ingredients; except butter. Place squash shells in baking dish. Spoon vegetable mixture into shells. Dot with butter. Bake at 400 degrees for 2 minutes.