Stuffed Summer Squash

2 medium yellow summer squash, halved lengthwise
1 tablespoon olive oil
2 tablespoons plus 1 1/2 teaspoons butter, divided
1/4 cup finely chopped onion
2 tablespoons snipped or chopped bacon
1/4 cup grated Parmesan cheese, divided
4 tablespoons fine bread crumbs, divided
1 tablespoon minced fresh parsley
salt and pepper, to taste

Scoop out the middle of the squash and put to one side for the minute.  

Cook shells gently in hot oil in a covered pan over medium-low heat.

Turn shells once, cooking about 2 to 3 minutes on each side, or until just tender. Transfer to a rack, cool and pat dry with a paper towel.

Add 1 1/2 teaspoons butter to oil in frying pan. Add the leftover squash and onion and cook until onion is transparent. 

Stir in bacon, add 1 tablespoon Parmesan cheese, 2 tablespoons bread crumbs, parsley, and salt and pepper to taste. Heat through, mixing thoroughly.

Fill the now cool shells with squash mixture and top with the remaining Parmesan cheese and bread crumbs. Dot with remaining butter and heat under the grill until golden brown.

Serves 4.

Sutton Allotments 2008