4-6 medium yellow crook neck squash
2 TB olive oil or veg oil
2 TB dried onion flakes
Garlic powder to taste
1 TB Cavender's Greek Seasoning
1/2 cup bacon pieces
3 eggs
1 cup Italian bread crumbs
1 cup shredded cheddar cheese (reserve 1/4 cup for topping)
1/4 cup grated parmesan cheese
Pre-heat oven to 350. Par boil squash for 7-8 minutes. Cut in half lengthwise. Place on greased baking dish. Scoop out squash halves and mash excess moisture from pulp through sieve. (Wipe out excess moisture from squash halves with paper towel) Mix drained squash pulp with oil, bacon pieces,eggs, bread crumbs, 3/4 cup shredded cheddar cheese, 1/4 cup grated parmesan cheese, Cavender's greek seasoning, garlic powder, and onion flakes. Fill each squash half with mixture. Bake for 25-30 minutes until lightly browned. Top with reserved shredded cheddar and bake just until cheese melts.
