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4 medium yellow crookneck squash
3 slices bacon
1/4 c. chopped onions
1/2 c. grated Cheddar cheese

Clean and peel squash. Peeling may be left on if not bruised
or discolored. Boil for 15 minutes in a medium saucepan. Remove
and cut in half lengthwise. Scoop out seeds and pulp; set aside.
Place hollowed-out squash in lightly greased, flat casserole dish.
Cut bacon into small bits and saute with onions in skillet. Add
seeds and pulp from squash, mixing well. Fill hollowed-out squash
with mixture. Sprinkle with grated cheese.

Bake in a 350 degrees oven for 15 minutes or until cheese melts.
Yields 4 servings.

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