Stuffed Summer Squash * - cooking recipe

Ingredients

5 medium yellow crookneck squash
1/2 c. chopped onion
1/4 tsp. garlic salt
6 Tbsp. butter
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
3 c. soft bread crumbs
3 Tbsp. pimento

Preparation

In a covered pan, steam whole squash in salted water until tender. Drain and cool.
Cut lengthwise. Scoop out and discard seed portion.
Arrange shells in baking dish.
Salt and pepper shells lightly. Saute onion in butter.
Add remaining ingredients; toss well.
Fill shells with mixture.
Bake at 400\u00b0 for 20 minutes or until crumbs are brown and squash is translucent.
Freezes well.