Cheese-Stuffed Squash - cooking recipe

Ingredients

3 yellow crookneck squash
1 1/2 Tbsp. butter
2 Tbsp. flour
salt and pepper
1/2 c. milk
4 Tbsp. grated onion
4 slices crumbled bacon
1 c. grated cheese
1/2 c. buttered bread crumbs
paprika

Preparation

Cook whole squash in boiling water until tender; drain.
Cut in half lengthwise; scoop out pulp. Reserve pulp and shell.
Mash pulp.
Melt butter over low heat and blend in flour, 1/4 teaspoon salt and dash of pepper.
Remove from heat.
Stir in milk gradually.
Return to heat. Cook, stirring constantly, until sauce is thick.