6 summer squash, stem & blossom removed
6 slices bacon
½ cup diced onion
1 ½ cups soft bread crumbs
¼ cup freshly grated parmesan cheese
Salt & pepper to taste
Preheat the oven to 350 degrees. Bring an inch of water to a boil in a pan. Add squash, cover & cook for 10 minutes. Drain, and slice off the top tem of the squash. Use a melon baller to carefully scoop ut the center of the squash. Keep the centers in a separate bowl.
Cook bacon in a separate skillet until brown. Saute onion in bacon drippings. Chop the squash centers in pieces and saute them with the onion for a minute.
Remove skillet and stir in bread crumbs. Crumble the bacon and stir into the stuffing along with the parmesan cheese. Season with salt and pepper as you wish. Stuff the squash, overflowing with the mixture and place into a dish. Cover the dish with foil and bake for 15 minutes or until the squash are heated through.