Ham Stuffed Squash Boats
rec.food.cooking/Sally Wallace/2000
Yield: 4 servings

4 medium yellow summer squash or zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter or margarine
1 cup diced fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese, divided
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper

Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell. Chop pulp and set aside. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside.

In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. Spoon into shells.

Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese.

Bake at 425 F for 12-15 minutes or until healed through.