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 1/4-inch-thick shells. Reserve pulp.
3. COOK bacon in a skillet until crisp; drain on paper towels. Crumble and set aside. Pour drippings from skillet. (Do not wipe with paper towels.) Saute green onions and bell pepper in skillet over medium-high heat until tender.
4. 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.
5. BROIL 4 inches from heat (with electric oven door partially open) 3 minutes or until lightly browned. Serve warm or at room temperature.