6 summer squash
1 small onion, minced
2 Tb bacon drippings, or butter
1/2 teaspoon salt
1/4 tsp pepper
1 cup fine dry bread crumbs
1/2 cup cheddar cheese, shredded
3 sliced thin bacon, partially cooked

Cute off stem ends of squash and cook in about 1 inch of boiling, salted water until barely tender, about 8-10 minutes. Cool and cut in halves lengthwise (for patty pan squash, cut a hole in the top). Scoop out the pulp, leaving shells about 1/4 inch thick. Cook onion in fat until softened but not browned. In a bowl, mix the squash pulp, bread crumbs, salt and pepper. Spoon into squash shells. Arrange in shallow baking dish and top with cheese. Cut bacon striped in half and lay a piece on top of each squash. Bake at 400 degres for 15 minutes or until browned. Makes 6 servings.