Stuffed Squash

• 4 medium size yellow summer squash
• 1 c. crushed cracker crumbs
• 4 Tbsp. Parmesan cheese, grated
• 1 Tbsp. butter
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 medium onion, chopped
• sprinkle of garlic powder

1. Remove necks from squash and slice thin or chop.
2. Combine with onion, butter and salt.
3. Put in pan with small amount of water. Cut body of squash in two and scoop out seeds.
4. If seeds are not too large, combine with contents of pan, or may be discarded. Place squash cut side down on top of other ingredients in pan. Cover and boil until tender, but still firm.
5. Remove squash and arrange in pan coated with Pam.
6. Mix chopped ingredients with cracker crumbs, cheese, pepper and garlic powder.
7. Stir and mash with fork.
8. Heap into cavities of squash and bake at 350u0b0 until lightly browned on top, about 20 minutes.

crushed cracker crumbs, parmesan cheese, butter, salt, pepper, onion, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=899020 (may not work)