Broiled Squash

• 2 medium yellow squash
• 2 tsp. chopped green chilies, drained
• 1 tsp. chopped pimiento
• 1/4 tsp. garlic powder
• 1/4 tsp. ground white pepper
• 1/8 tsp. dried whole thyme
• 1/8 tsp. dried whole oregano
• 1 Tbsp. plus 1 tsp. fine, dry breadcrumbs

1. Place squash in a saucepan; add water to cover and bring to a boil.
2. Cover, reduce heat and simmer 6 minutes or until tender but still firm.
3. Drain.
4. Cut squash in half lengthwise, leaving stems intact.
5. Remove pulp, leaving 1/4-inch thick shells.
6. Mash pulp; add chilies and next 5 ingredients.
7. Stir well.
8. Spoon mixture into shells.
9. Sprinkle with breadcrumbs.
10. Arrange squash on a rack in a roasting pan coated with vegetable cooking spray.
11. Broil 5 1/2-inches from heat for 8 minutes or until browned.
12. Serves 4.

yellow squash, green chilies, pimiento, garlic powder, ground white pepper, thyme, oregano, breadcrumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346142 (may not work)