Recipe: Stuffed Squash I (Veganizable)

The garden's bounty

To veganize, omit bacon and cheese; fry onion in oil

STUFFED SQUASH I

Serves 6 (generously)

6 squash, cut in half lengthwise

1 medium white onion, chopped fine

3 slices bacon, fried crisp, reserving 3 Tbsp bacon grease

1/8 tsp pepper

¼ tsp sugar

1/8 tsp salt

Cracker crumbs (Ritz or comparable)

(Optional—Shredded cheese, any variety)

Preheat oven to 350^o. Boil squash in water to cover for 10 minutes. Drain and allow to cool enough to scoop pulp out of half-shells. Mix remaining ingredients (except cracker crumbs) with squash pulp and then stir in enough cracker crumbs to make a stiff mixture. Fill squash shells with mixture and place shells (mixture-sides up) in lightly greased baking dish. (If using shredded cheese, spread over squash.) Bake until brown (and cheese has melted).