Stuffed Squash
courtesy Kathryn Davis
- 6-8 yellow crookneck squash
- 2-3 slices bacon
- 1 small onion chopped
- 1 to 1 1/2 cups breadcrumbs
- S & P to taste
- 1 T. chopped fresh thyme
Boil or steam the whole squash until not quite done.
Cool and slice in half lengthwise.
Scoop out the insides with a spoon, leaving shells intact.
Arrange the squash shells in a shallow baking dish.
In a small mixing bowl, mash the scooped-out squash.
Cook the bacon, then drain and chop coarsely.
Pour out most of the bacon drippings and sauté the onion in the pan.
Add the cooked onion, the cooked bacon, the bread crumbs and the seasonings to the scooped-out squash puree.
Mix and fill the squash shells.
(Can be made ahead and refrigerated until serving time.)
Bake for about 20 minutes at about 350 degrees or until slightly browned.