Garden Stuffed Yellow Squash

• 6 medium yellow squash
• 1 cup chopped onion
• 1 cup chopped tomato
• 12 cup finely chopped green pepper
• 1 tablespoon chopped fresh basil
• 14 teaspoon salt
• 1 dash fresh ground pepper
• 1 cup shredded cheddar cheese
• 2 tablespoons butter or 2 tablespoons margarine
• 3 slices bacon, cooked and crumbled

1. Wash the squash thoroughly; cover with water and bring to a boil.
2. Cover, reduce heat, and simmer for 8 to 9 minutes, or until squash is tender but still firm; drain and cool slightly.
3. Cut squash in half lengthwise.
4. Remove and discard seeds, leaving a firm shell.
5. Combine onion, tomato, green pepper, basil, salt, and pepper in a bowl; stir in cheese.
6. Place squash shell in a 13x9-inch baking dish; spoon vegetable mixture into shells.
7. Dot with butter and sprinkle with bacon.
8. Bake uncovered at 400F for 20 minutes.

yellow squash, onion, tomato, green pepper, fresh basil, salt, ground pepper, cheddar cheese, butter, bacon

Taken from www.food.com/recipe/garden-stuffed-yellow-squash-81081 (may not work)