Stuffed Summer Squash

• 8 summer squash
• 6 slices bacon
• 1 small onion, chopped
• 1 pt. sour cream
• 1/2 c. grated Cheddar cheese
• 1/2 tsp. salt
• 1/2 tsp. dried marjoram
• 1 c. Chablis

1. Stem and hollow out center of squash.
2. Reserve pulp.
3. Be careful not to cut through the sides or bottom of squash.
4. Cook bacon until crisp.
5. Drain and crumble.
6. Saute squash pulp and onion in bacon drippings.
7. Remove skillet from heat.
8. Allow onion mixture to cool in the skillet for 10 minutes.
9. Add sour cream, grated cheese and crumbled bacon to the skillet.
10. Stir.
11. Stuff this combination into hollowed squash.
12. Pour the Chablis into a 9 x 9-inch baking dish.
13. Place the stuffed squash carefully into the dish.
14. Cover with a top or foil and bake in preheated 325u0b0 oven for 45 minutes.

bacon, onion, sour cream, cheddar cheese, salt, marjoram, chablis

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736933 (may not work)