Stuffed Squash

• 4 whole Squash
• 3 whole Tomatoes
• 1 whole Onion
• 1 block Cream Cheese
• 2 Tablespoons Emeril's Seasoning (optional)
• Salt And Pepper, to taste
• 1 bag Real Bacon Bits
• 1 cup Shredded Cheese (sharp Cheddar)
• 1 cup Pepper Jack Shredded Cheese

1. Cut squash in half, lengthwise. Hull out inside of squash to create a boat. You can throw out the insides of the squash.
2. Make sure to take out all of the inside. If you leave too much, the squash will be mushy.
3. Dice up tomatoes and onions and put in a bowl. Try not to add a lot of the tomato juice to the mixture, or it will be runny.
4. Add cream cheese and Emeril's seasoning to tomatoes. Salt and pepper to taste.
5. Put equal amount of tomato mixture into each squash. Top with Real bacon bits and then cheese. You can use any type of cheese, this is my preference.
6. Individually wrap each squash in aluminum foil and place on the grill for 30 minutes or bake in the oven at 350 for 30-40 minutes.

tomatoes, onion, cream cheese, salt, bacon, shredded cheese, pepper

Taken from tastykitchen.com/recipes/sidedishes/stuffed-squash/ (may not work)