Ham Stuffed Squash Or Zucchini Boats - cooking recipe

Ingredients

4 medium summer squash (about 6 inches) or 4 medium zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter or 2 tablespoons margarine
1 cup diced cooked ham
1/2 cup dry breadcrumbs
1/2 cup shredded cheddar cheese
1/2 cup shredded parmesan cheese, divided
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper

Preparation

Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell.
Chop pulp and set aside.
In a large saucepan, cook shells in boiling water for 4-5 minutes.
Drain and set aside.
In another saucepan, saute onion in butter until tender; remove from the heat.
Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
Spoon into shells.
Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese.
Bake at 425\u00b0F for 12-15 minutes or until heated through.