Vegetable Stuffed Squash - cooking recipe

Ingredients

6 small yellow squash
1 c. finely chopped tomato
1/2 c. finely minced onion
1/2 c. finely chopped green pepper
1/2 c. shredded sharp Cheddar cheese
1/2 tsp. pepper
1/8 tsp. dried whole marjoram

Preparation

Wash squash thoroughly and place in a large saucepan.
Cover with water and bring to a boil.
Cover, reduce heat and simmer 5 to 6 minutes or until tender but still firm.
Drain and cool slightly.
Trim off steams and cut squash in half lengthwise. Gently scoop out pulp, leaving firm shell.
Drain and chop pulp. Combine pulp and remaining ingredients.
Place squash shells in a 19 x 9-inch baking dish; spoon vegetable mixture into shells. Bake at 400\u00b0 for 20 minutes.
Contains 68 calories per serving.