Squash is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That's a serious nutritional power-packed veggie. Yellow squash is also rich in manganese. This mineral helps to boost bone strength and helps the body's ability to process fats and carbohydrates.

Directions For Stuffed Yellow Squash With Bacon

• STEP ONE

  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 TWO

  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 THREE

  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 FOUR

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

Ingredients

• 3 large yellow summer squash, halved lengthwise (3 squash = about 1-1/2 pounds)

• 1/2 teaspoon salt

• 1/8 teaspoon ground black pepper

• 6 round buttery-flavored crackers, crushed

• 1/3 cup shredded Cheddar cheese

• 4 slices bacon

• 1/2 cup chopped yellow onion

• 1 can (10 oz of each) Original Diced Tomatoes & Green Chilies, drained

• 1/2 teaspoon garlic powder