Recipe: Yellow Squash Canoes

YELLOW SQUASH CANOES

6 slices bacon
12 yellow squash
3 eggs, slightly beaten
1/2 cup heavy (whipping) cream
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/8 teaspoon freshly ground pepper

Preheat oven to 350 degrees F.

Cook bacon until crisp. Drain on paper towels; crumble. Reserve 2 tablespoons bacon fat.

Split squash in half and discard seeds. Hollow out halves into a canoe shape. Chop scooped-out flesh and saute in bacon fat for 5 minutes.

Blend eggs with cream. Add salt, nutmeg, pepper, crumbled bacon and sauteed squash. Spoon some of the mixture into each canoe, filling to the edges.

Place in a shallow baking dish. Add enough hot water to come up 1/2 inch from bottom of pan.

Bake 25 minutes or until set.

Servings: 8
Source: San Francisco Encore by the Junior League of San Francisco