Stuffed Summer Squash - cooking recipe

Ingredients

2 medium summer squash
2 Tbsp. butter or margarine
1/3 c. bread crumbs
3/4 c. chopped, raw spinach
1 Tbsp. Parmesan cheese
1/2 tsp. salt
1/2 tsp. onion salt

Preparation

Cook squash in boiling water for 10 minutes.
Drain and cool enough to cut in half lengthwise.
Scoop out pulp and seeds to make 4 shells.
Mash pulp and seeds in mixing bowl.
Melt margarine in small skillet; add bread crumbs and fry until lightly browned on medium heat.
To pulp and seeds, add browned crumbs, spinach, cheese and seasonings and mix well.
Pile into squash shells.
Broil 3 inches from medium heat for 10 minutes.