2 yellow crookneck squash
2 zucchini
2 patty pan squash
1 small onion, minced
1/2 pound bacon, diced and cooked crisp
1 tbsp bacon drippings
1 tsp salt
1/4 cup fine dry bread crumbs
1/4 cup minced parsley
1/2 cup shredded cheddar cheese
Cut off stem ends of all squash. cut long squash in half lengthwise, but leave patty pan whole. Scoop out pulp, leaving shells. Cook shells in 1 inch boiling salted water 8 to 10 minutes, until barely tender. Drain. Cook onion in bacon drippings. Add scooped-out squash pulp & cook over medium heat until liquid is gone. Add salt, bread crumbs, parsley & cheese. Arrange squash shell in baking dish and fill with pulp mixture. Bake at 400 degrees for 15 minutes.