6 yellow gooseneck squash
2 large (10-inch) zucchini squash
2 tablespoons bacon grease
2 tablespoons butter, melted
½ cup chopped onion
4 slices crisped-cooked bacon
¾ plus ¼ cup grated cheddar cheese
¾ plus ¼ cup Ritz cracker crumbs
¼ teaspoon salt
Pepper
Preheat the oven to 350°. Wash and slice the yellow squash, discarding the ends. In a saucepan over medium heat place the sliced yellow squash and cover with water. Bring to a boil and cook until tender, 4 to 5 minutes. Remove from the heat and drain.
Wash the zucchini squash and cut in half lengthwise. Scoop out the centers of the zucchini squash from end to end using a knife or spoon and place the flesh in a small bowl. Make sure to leave the ends of the squash intact.
In a small skillet heat the bacon grease and butter. Sauté the onion in the skillet until tender. In a mixing bowl combine the meat from the zucchini squash, the cooked yellow squash, bacon, ¾ cup cheese, ¾ cup cracker crumbs, onion, salt, and pepper to taste. Mix, but do not beat. Spoon the mixture into the zucchini shells. Place in a casserole dish with ¼-inch water and bake uncovered for 40 to 50 minutes. Top with the remaining ¼ cup cracker crumbs and ¼ cup cheese. Return to the oven to melt the cheese. Cut each stuffed zucchini into three sections and serve.
YIELD: 6 SERVINGS