Bacon Stuffed Summer Squash

• 3 large summer squash halved lengthwise
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 6 round buttery-flavored crackers, crushed
• 4 slices bacon
• 1/2 cup chopped yellow onion
• 1 diced tomato
• 1/2 tsp garlic powder

Get Ingredients

Preheat oven to 375°F. Carefully scoop insides from each squash half leaving about 1/4 inch shells, keep the pulp. Place shells in a baking dish.

Cut bacon into pieces and cook for 5 minutes or until crisp. Pour off about 1/2 the bacon grease. In the remaining grease, saute onion and the pulp. Cook until squash is softened – break up large pieces. Add in the tomato and garlic powder. Cook 2 more minutes. Spoon into squash shells.

Bake 20 minutes. Top with cheese and crackers. Return to oven until cheese melts.