Stuffed Squash

1. 1

   Cut squash in half, lengthwise. Hull out inside of squash to create a boat. You can throw out the insides of the squash.

2. 2

   Make sure to take out all of the inside. If you leave too much, the squash will be mushy.

3. 3

   Dice up tomatoes and onions and put in a bowl. Try not to add a lot of the tomato juice to the mixture, or it will be runny.

4. 4

   Add cream cheese and Emeril's seasoning to tomatoes. Salt and pepper to taste.

5. 5

   Put equal amount of tomato mixture into each squash. Top with Real bacon bits and then cheese. You can use any type of cheese, this is my preference.

6. 6

   Individually wrap each squash in aluminum foil and place on the grill for 30 minutes or bake in the oven at 350 for 30-40 minutes.

No additional tips available.