Stuffed Yellow Squash With Bacon

1. 1

   Boil squash in plenty of salt water about 15 minutes or until just tender; do not overcook.

2. 2

   Take squash out of water, being careful not to break the neck of the squash.

3. 3

   Cut squash in half lengthwise on through the neck.

4. 4

   With a teaspoon, scoop out pulp (seeds, if tender, are edible) for the filling.

5. 5

   Set aside.

6. 6

   Place squash shells on a shallow greased baking dish.

7. 7

   In a small pan, cook onion with bacon drippings until tender.

8. 8

   Add squash pulp. Cook until most of the moisture is cooked out.

9. 9

   Spoon mixture into the 6 shells.

10. 10

    Sprinkle Ritz crumbs over all, then the crumbled bacon.

11. 11

    Bake 10 to 15 minutes in a 350u00b0 oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.