Stuffed Yellow Squash with Bacon

Step 1

Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Carefully scoop pulp from each squash half, leaving 1/4-inch shells and reserving pulp. Arrange shells in baking dish; sprinkle with salt and pepper. Combine crackers and cheese in small bowl; set aside.

Step 2

Heat large skillet over medium heat. Add bacon; cook 5 minutes or until bacon is crisp. Remove bacon from skillet; chop and set aside. Remove and discard half of bacon fat from skillet.

Step 3

Add onion and reserved squash to skillet. Cook 5 minutes or until onion and squash are lightly browned and softened, breaking up large pieces of squash. Stir in bacon, drained tomatoes and garlic powder; cook 2 minutes more. Spoon mixture into squash shells.

Step 4

Bake 20 minutes or until squash shells are tender. Top with cheese mixture. Bake 5 minutes more or until cheese melts.