Submitted By: Alison Overton

Ingredients:
6 Park Seed yellow crookneck squash
1 Park Seed Walla Walla sweet onion, diced
1 egg
several pieces of toast
salt
pepper
Italian seasoning
butter

Wash squash. Put it in a pot of boiling water and cover. Boil at medium high for 10-15 minutes or until just tender. Remove from water and let cool. Snip off ends of squash and slice lengthwise. Spoon out seeds and place in a bowl. Add egg, crumbled toast, and diced onion. Season with salt, pepper, and Italian seasoning. Mix everything together. Put this mixture back into the squash shells and place on cookie sheet. Top with buttered crumbled toast. Bake at 350 until done, approximately 20 minutes.