6 medium small yellow (crook necked) squash
½ cup Italian bread crumbs
1 Tablespoon grated onion
½ teaspoon chili powder (or sweet smoky paprika for a milder dish)
½ teaspoon salt
¼ cup grated parmesan (or other hard cheese such as Asiago)
1 egg
Wash and halve squash. Arrange cut side up in a 9 x 13” baking dish. Add ½” water to pan and cover with foil. Bake at 350* for 20 minutes. Remove from oven and allow to cool until you can handle the squash.
Scoop out squash centers into a medium mixing bowl and return squash to baking dish. Add all other ingredients to the bowl and mix well. Place a scoop of the mixture in the cavity of each squash. Return to oven and bake uncovered for another 20 minutes. Serve warm.
