- 6 small yellow squash, cleaned
- 1 medium onion, chopped
- 2 tablespoons bacon drippings
- 1 tablespoon whipping cream
- Dash of salt
- 1/8 teaspoon pepper
- 1 tablespoon Worcestershire sauce
- 3/4 cup soft breadcrumbs
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1 tablespoon butter or margarine, melted
How to Make It
Place whole squash in a medium saucepan with boiling salted water to cover. Cook 10 minutes or until squash is tender. Drain well; cool slightly.
Cut a lengthwise slice from the top of each squash; remove and reserve pulp, leaving a firm shell. Mash pulp, and set aside.
Sauté onion in drippings over medium heat until tender. Remove from heat; add whipping cream, salt, pepper, Worcestershire sauce, and reserved squash pulp, stirring well.
Place squash shells in a lightly greased 13- x 9- x 2-inch baking dish. Spoon squash mixture into shells. Bake, uncovered, at 400° for 10 minutes. Combine breadcrumbs, cheese, and melted butter; stir well. Spoon cheese mixture evenly over each squash. Return to oven, and continue baking 5 minutes or until cheese melts. Sprinkle with paprika.