Savory Stuffed Squash
(Goliad County)

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4 medium yellow or zucchini squash (about 2 pounds)
1/4 cup low-fat margarine
1/4 cup chopped onion
1 cup finely diced cooked ham
2 tablespoons grated cheese
26 round crackers, coarsely crushed (about 1 1/2 cups)
1/2 teaspoon seasoned salt
3 tablespoons snipped parsley
1/2 cup water

Cut squash in half lengthwise; scoop out center and chop. Cook squash halves in lightly salted water in covered large pot about 15 minutes, or until almost tender. Drain.

In skillet, melt margarine. Add onion and ham, and saute until onion is golden. Stir in chopped squash and cook until tender. Stir in cheese, crackers, seasoned salt, and 2 tablespoons of parsley. Spoon into squash halves. Place in large shallow baking pan. Pour water over the bottom of pan. Bake uncovered in a preheated oven at 400 degrees for 10 to 15 minutes, or until heated through. Sprinkle with remaining parsley.

Yield: 8 servings.