Ingredients:

* 4 quarts water
* 6 yellow summer squash, medium
* 2 tablespoons finely chopped onion
* 2 teaspoons salt, divided
* 3 tablespoons butter, divided
* 2 tablespoons of flour
* 1/2 cup milk
* 1 4-ounce can of chopped green chilies, drained
* 1 cup (4 ounces) of shredded cheddar cheese, divided
* 6 tablespoons bacon, cooked, crumbled and divided
* 1/8 teaspoon pepper
* 1/3 cup dried bread crumbs

Preparation:

Boil water with one tablespoon of salt in a pan. Add squash to the salt water and continue cooking for about 10 more minutes until it gets soft and remove from flame. After sufficient cooling, cut the squash lengthwise and remove the inside pulp completely. After removal, a shell shaped squash will remail.

Next, cook onions in butter and add the all-purpose flour to it. Continue cooking till it blends uniformly. To this add milk and boil until it thickens. Then add the green chilies chopped fine, half a cup cheese, three tablespoons of bacon, and salt and pepper to the thickened milk solution. The drained out pulp from earlier is added to the bacon mixture and then continue to cook for a few more minutes. Transfer the content to the shell shaped squashes.

Roast the bread crumbs in butter and place on top of the shells. Bake the squash shells for about 15 minutes in a 350 degree oven. Take out and add the remaining bacon and cheese to the shells and bake again for 10 minutes.