Broiled Squash - cooking recipe

Ingredients

2 medium yellow squash
2 tsp. chopped green chilies, drained
1 tsp. chopped pimiento
1/4 tsp. garlic powder
1/4 tsp. ground white pepper
1/8 tsp. dried whole thyme
1/8 tsp. dried whole oregano
1 Tbsp. plus 1 tsp. fine, dry breadcrumbs

Preparation

Place squash in a saucepan; add water to cover and bring to a boil.
Cover, reduce heat and simmer 6 minutes or until tender but still firm.
Drain.
Cut squash in half lengthwise, leaving stems intact.
Remove pulp, leaving 1/4-inch thick shells.
Mash pulp; add chilies and next 5 ingredients.
Stir well.
Spoon mixture into shells.
Sprinkle with breadcrumbs.
Arrange squash on a rack in a roasting pan coated with vegetable cooking spray.
Broil 5 1/2-inches from heat for 8 minutes or until browned.
Serves 4.