4 medium summer squash or zucchini (about 6 inches)
1 small onion, finely chopped
2 tablespoons butter or 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
4 servings
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, sauté 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°F for 12-15 minutes or until heated through.