10 sm. yellow squash, diced
1/2 c. chopped pecans
1/4 lb. butter
1/2 c. chopped onions
1/2 c. chopped celery
1/2 c. diced bell pepper
1/4 c. diced garlic
1/4 c. diced smoked ham
1/4 c. diced tomato
Salt & cayenne pepper
1/4 c. seasoned Italian bread crumbs
1/4 c. grated Parmesan

In a 10" heavy bottom saute pan, melt butter over medium high heat. Saute pecans until golden brown, using a slotted spoon, remove and set aside. Into the saute pan add diced squash, onions, celery, pepper, garlic and ham. Saute 5 to 10 minutes or until squash is tender. Add tomato and season to taste with salt and cayenne pepper. Cook until tomato is heated. Remove from heat and stir in bread crumbs, cheese and pecans. Serve immediately.