6 med. yellow or zucchini squash

STUFFING:

1 c. bread crumbs
1/2 c. hot water
1 cube chicken bouillon
1/2 c. onion
1/4 c. green pepper
6 slices crisp cooked bacon
Sprinkle of dill or parsley

Remove the seed pulp; cook the squash shells, about 10 minutes until tender in boiling water. Stuff the squash shells and sprinkle with Parmesan cheese; broil for 3 minutes.