Tomato Filled Squash - cooking recipe

Ingredients

8 yellow crookneck squash
1 large green pepper, chopped
3 tomatoes, diced
2 medium onions, diced
3 slices bacon, chopped
1/2 lb. American cheese, grated
1 tsp. salt
1/4 tsp. pepper
fine dry bread crumbs
butter

Preparation

Cook squash in boiling salted water for 5 minutes or until tender and drain.
Halve squash lengthwise and scoop out pulp. Combine pulp with green pepper, onions, tomatoes, bacon, cheese, salt and pepper.
Spoon filling into squash cavities.
Top each with bread crumbs and dot with butter.
Bake at 400\u00b0 for 20 minutes.