1 or 2 overgrown yellow summer squash, ends removed and halved long ways
2 small spoonfuls of butter per squash half
1 or 2 slices of onion per squash half
Extra-virgin olive oil
Non-stick cooking spray
Kosher Salt
Course ground black pepper
Creole Seasoning
Grated Parmesan cheese
Instructions
Preheat the oven to 375°.
Cut the squash in half longways. Scoop out the seeds. Brush the cavity with bacon grease and sprinkle with Creole Seasoning.
Spray a baking pan and put the halves cut side down with chopped onion in the seed cavity. Take a sharp knife and cut 4 or 5 slits, about 1/8″ wide, in each squash half, long ways.
Lightly brush bacon grease in the slits and on the skin side of each half.
Drap the halves with thin-sliced bacon.
Place 1 or 2 onion slices on each half over the bacon and sprinkle Creole Seasoning. Sprinkle the shredded parmesan cheese on the halves until they are covered.
Place the baking pan into the oven and let cook until cheese has browned; usually 30 – 45 minutes, depending on the size of the squash.
