12 sm. squash

Cook unpeeled in boiling salted water until tender. Cool, cut hole in top and dig centers out with a teaspoon, being careful not to break the squash as they are fragile.

2 tbsp. chopped onion
1 tsp. chopped parsley
2 tbsp. butter
1 c. squash pulp, seeds & skin, chopped fine
3 tbsp. bread crumbs
1 boiled egg, chopped
1 tsp. chopped pimento
Salt & pepper

Saute onion and parsley in butter until onion is yellow and soft. Add squash pulp, 2 tablespoons bread crumbs, egg and pimento. Mix and season to your taste with salt and pepper. Fill cavities of the squash; sprinkle with 1 tablespoon bread crumbs, butter; place on a buttered tray and bake at 350 degrees for 20 minutes or until the crumbs are brown and sizzling.