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Squash, one of the oldest vegetables grown in the Americas, originated near New Mexico, having been a diet staple for thousands of years.

Not only does it taste good, but the versatile vegetable also serves as a source of Vitamins A and C, calcium, potassium and folate, according to the U.S. Department of Agriculture National Nutrient Database.

People enjoy squash raw, fried, boiled, steamed or baked. Ways to prepare squash, just like corn, are numerous. But if you want to try something a bit different, here’s what you’ll need to prepare stuffed squash:

4 medium or small yellow summer squash
½ medium onion, chopped finely
8 slices of bacon
2 tablespoons of bacon grease
½ cup of crushed Saltine® or generic crackers
Shredded parmesan cheese

Slice off the squash ends. Then, slice each squash in half lengthwise. Place the squash in a double boiler or steamer and steam the squash until they are tender.

While the squash steams, set your oven to 350 degrees and cook the bacon slices and

reserve two tablespoons of bacon grease in the pan. If you don’t have enough grease leftover, add some cooking oil.

Chop the bacon into quarters. Place the chopped onion in the pan and cook for about two minutes on medium heat.

Add the chopped bacon and cracker crumbs, cooking for about two-three additional minutes. Remove from the burner or place the stuffing mixture in a bowl.

After about 15-20 minutes, the squash should be tender. Remove the squash and scoop out the center, placing squash centers into the frying pan with the onion, bacon and cracker stuffing. Cook this mixture for about a minute.

Place the squash shells in a baking dish (Grease the dish with butter or use a cooking oil spray.) and fill them with the stuffing. Sprinkle the stuffed squash with grated parmesan cheese, place in the oven and bake the squash for about 15 minutes.

Enough for two or three people, stuffed squash can serve as the main dish, a side or an appetizer.

    – Bobbie Whitehead