Stuffed Yellow Squash

Parboil the squash until easily pierced with a fork, but still somewhat firm. Remove from the water and place on a cutting board. Allow to cool until the squash are easily handled.

Cut each squash in half lengthwise. Scoop out the seeds and pulp from the bulb end of each squash and place into a small mixing bowl.

Arrange the squash halves on a pan—I usually use a jelly roll pan (lined with foil to ease clean up!). Salt and pepper the halves as desired.

For each whole squash crush 2-3 crackers (Ritz, Club, Saltines–whatever you prefer). Add the crushed crackers to the bowl containing the seeds/pulp. Then add 1-2 cups of shredded cheddar cheese. Stir to combine. Add more crackers or cheese if the mixture seems too wet. Add salt and pepper as desired.

Fill the squash halves with the stuffing. Bake at 350° for about 30 minutes or until the stuffing is hot and browned a bit.