Recipe - Parmesan-Stuffed Squash Boats

6 Mediumsized yellow squash
6 sl Bacon
1 lg Onion; chopped
1 teaspoon Grated green pepper
1 Chicken bouillon cube
One half cup Boiling water
1 cup Dry bread crumbs
1 teaspoon Salt
One half teaspoon Pepper
One half teaspoon Celery salt
One fourth cup Melted butter
Parmesan cheese
Fresh parsley

Wash squash. Place in boiling, salted water to cover. Simmer 1015 minutes
or until tender, but still firm. Drain & cool sligtly. Trim off stems. Cut
in half lengthwise & remove & reserve pulp, leaving a firm shell. Set
aside. Fry bacon until crisp. Remove from pan & drain on paper towel.
Crumble bacon. Drain bacon drippings, reserving 2 tablespoons in pan. Saute
onion & green pepper in drippings until golden brown. Add bouillon cube to
boiling water; stir until dissolved. Combine bouillon mixture, bacon,
onion, green pepper, bread crumbs, salt, pepper, celery salt, butter &
squash pulp; mix well. Place squash shells in a 13x9inch baking dish.
Spoon pulp mixture into shells. Sprinkle with cheese. Broil about 3 minutes
or until golden brown. Serve on a bed of fresh parsley. Yields 6 servings.

MRS. THOMAS IGOU

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.