Stuffed Squash

• 4 medium yellow squash
• 1/4 c. butter or margarine
• 1/4 c. chopped onion
• 1 c. finely diced cooked ham
• 2 Tbsp. grated Parmesan cheese
• 26 Ritz crackers, coarsely crushed (about 1 1/2 c.)
• 1/2 tsp. seasoned salt
• 3 Tbsp. snipped parsley
• 1/2 c. water

1. Cut squash in half lengthwise; scoop out the center and chop. Cook squash halves in lightly salted water in covered large pot about 15 minutes or until almost tender; drain.
2. In a skillet melt butter or margarine; add onion and ham and saute until onion is golden.
3. Stir in chopped squash and cook until tender.
4. Stir in next 3 ingredients and 2 tablespoons parsley.
5. Spoon into squash halves.
6. Place in a large shallow pan.
7. Pour water over bottom of pan.
8. Bake uncovered in a preheated 400u0b0 oven for 10 to 15 minutes or until heated through.
9. Sprinkle remaining parsley.

yellow squash, butter, onion, ham, parmesan cheese, crackers, salt, parsley, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=200949 (may not work)