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Bacon Chili Stuffed Squash

(this is so good they might want seconds)

4 qts water

2 tsp salt – divided

6 med yellow summer squash

2 Tbs finely chopped onion

3 Tbs butter – divided

2 Tbs flour

½ cup milk

1 can chopped green chilies – drained (be sure to get the already chopped ones – got whole ones once – just didn’t work out well)

1 cup shredded cheddar cheese – divided

6 Tbs cooked crumbled bacon (I use more – but then I think it’s a food group)

1/8 tsp pepper

1/3 cup bread crumbs

Boil water and 2 tsp salt – add squash and cook 8 – 10 minutes or until crisp/tender – drain

When cool enough to handle cut off ends and in half lengthwise – scoop out and save pulp – leave 3/8” shell – invert on paper towel

In saucepan sauté onion in 2 Tbs butter – stir in flour until blended – gradually add milk – bring to boil – cook, stirring til thickened

Add chilies, ½ cup cheese 3 Tbs (or more) bacon, pepper and remaining salt

Drain and finely chop saved pulp and add to cheese mixture – spoon mixture into squash shells

Place in lightly greased baking dish(es) – melt remaining butter and toss with breadcrumbs – sprinkle over squash

Bake @ 375* for about 20 minutes – sprinkle with reaining cheese and bacon – bake 5 – 10 mintes longer or until cheese is melted (I have also put under the broiler for a minute or so to brown the tops)

if you don't have, or don't want to use bacon, you can chop mushrooms and saute with the onion instead

The filling also tastes great on baked potatoes and can be made ahead and kept in the fridge