8 yellow (straight neck) or zucchini squash, medium size, wash and parboil whole, about 5 minutes
Make filling while squash cools enough to handle
1 large bell pepper, chopped fine3 medium ripe tomatoes, chopped fine
2 medium onions, chopped fine
3 slices cooked bacon or ham, diced
8 ounces shredded cheddar cheese
1 tsp. salt and 1/2 tsp. pepper (or to taste)
Slice squash in half lengthwise. Scoop out center including seeds (could save in freezer for soup).
Fill squash cavities with filling and place on baking sheet.
Mix 1 and 1/2 cups fine dry bread crumbs with 4 TAB. meltedbutter or margarine and sprinkle on squash filling.
Bake, uncovered, at 400 for about 20 minutes.