2 pounds summer squash
8 slices bacon
1 large onion
8 ounces shredded jalapeño or pepper jack cheese
1/2 to 1 cup dried bread crumbs

Preheat oven to 325 degrees. Boil squash until tender. Fry bacon until crisp and remove from pan. Peel onion and slice into rings. Brown onion in portion of bacon drippings. Crumble bacon. In 9-by-9-inch baking pan, layer half of squash, then bacon, then onion, then cheese. Repeat layers and top with bread crumbs. Bake 40 minutes. Serves 10.

Serving size: 1 cup. Per serving: 182 calories, 10.6 g protein, 9.5 g fat, 12.5 g carbohydrates, 1.7 g fiber, 350 mg sodium, 27 mg cholesterol.

Michele Gahan, Sam Houston Electric Cooperative