Stuffed Summer Squash

1. 1

   Depending on size of squash, allow 1/2 per person.

2. 2

   Parboil whole squash in salted water until tender.

3. 3

   Remove; slice in half lengthwise.

4. 4

   Scoop out center of squash and place in bowl on equal amount of finely diced yellow cheese.

5. 5

   Add a little cream or milk, salt and pepper lightly, and return to squash shell.

6. 6

   Top with fine bread crumbs, dot with butter, and bake until cheese is melted.

No additional tips available.