Stuffed Eight-ball Zucchini Squash

Preheat oven to 350°F. Bring a large pot of salted water to a boil.

Cook the bacon in a skillet until crispy over medium heat. Remove and crumble, reserving 1 tablespoon bacon grease in the skillet. Add green pepper and onion and cook until onion is translucent. While pepper and onion are cooking, trim stems of squash and cut in half. Scoop out squash pulp and add to the green pepper and onion to continue cooking. Season with salt and pepper.

While veggies are cooking, parboil squash shells for 2-3 minutes, then drain.

To the vegetable mixture, add crumbled bacon, panko, parmesan, and chopped parsley. Stuff shells with the mixture and bake 15 minutes.