Stuffed Yellow Squash (P2)

6 medium-size yellow squash
6 turkey bacon slices
7 green onions, chopped
2 tablespoons diced green bell pepper
3/4 cup fine dry whole grain wheat bread crumbs
1/2 teaspoon pepper
1/4 teaspoon salt
3 tablespoons Smart Balance spread, melted
1/4 cup shredded low-fat Parmesan cheese


Directions:
1.Cook squash in boiling water to cover in a large saucepan 10 minutes or until squash is tender but still firm. Drain and cool slightly.
2.Cut squash in half lengthwise; scoop out pulp, leaving ¼-inch-thick shells. Reserve pulp.
3.Cook bacon in a skillet until crisp; drain on paper towels. Crumble and set aside.
4.Pour drippings from skillet. (Do not wipe with paper towels.) Sauté green onions and bell pepper in skillet over medium-high heat until tender.
5.Stir together squash pulp, crumbled bacon, onion mixture, breadcrumbs, and next 3 ingredients; spoon into squash shells. Place shells in a 13- x 9-inch pan. Sprinkle with cheese.
Broil 4 inches from heat (with electric oven door partially open) 3 minutes or until lightly browned. Serve warm or at room temperature.