Bacon-Pepper Stuffed Squash ala ~DKBB~

Bacon-Pepper Stuffed Squash ala ~DKBB~

(original recipe from www.tasteofhome.com)

2 quarts water

1 tsp. salt, divided

2 medium summer squash (yellow or zucchini)

2 Tbsp. finely chopped onion

3 Tbsp. chopped pepper (any kind, but hot ones are better)

2 Tbsp. butter, divided

1 Tbsp. all-purpose flour

¼ cup milk

½ cup shredded cheddar cheese, divided

4 Tbsp. crumbled cooked bacon, divided

1/8 tsp. pepper

¼ cup dry bread crumbs

• In a Dutch oven, bring water and ½ tsp. salt to a boil; add squash; cover and cook for 8-10 minutes or until crisp-tender; drain.
• When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a 3/8-in. shell; invert shells on paper towel.
• In a saucepan, sauté onion and peppers in 1 Tbsp. butter.
• Stir in flour until blended; gradually add milk; bring to a boil; cook and stir for 2 minutes or until thickened.
• Add ¼ cup cheese, 2 Tbsp. bacon, pepper, and remaining salt.
• Drain reserved squash pulp and stir into bacon mixture; spoon into shells.
• Place in lightly greased baking dish or dishes.
• Melt remaining butter; toss with bread crumbs; sprinkle over squash.
• Bake uncovered at 375° for 20 minutes.
• Sprinkle with remaining cheese and bacon, and bake 5-10 minutes longer or until cheese is melted.