SUMMER SQUASH & RICE BOAT

Steps:

• 1. Wash 4 squash and cut diagonally. With table spoon scrape out seeds and membrain. Cut a small even slice from bottom side so squash will sit on it's own. Chop 2 squash and steam until tender.
• 2. Cook bacon crisp and pat with paper towel, set a side.
• 3. In the same skillet saute chopped onion
• 4. Add rice, steamed squash and crumbled bacon; saute until well incorporated.
• 5. Generiously spoon mixture into squash boat, top with a few dots of butter, set on a cookie sheet and bake 20 minutes or until squash boat is tender when pierced with a fork.