Instructions: Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-inch shell.

Chop pulp and set aside. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well. Spoon into shells. Place on a lightly greased baking sheet.

Sprinkle with remaining Parmesan cheese. Bake at 425 F for 12-15 minutes or until healed through.

Yield: 4 servings.

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