Makes 4 servings

    4 summer squash                                                
    2 tablespoons butter, plus a little extra                      
    1 small onion, chopped                                         
    1/2 teaspoon salt                                              
    1/2 teaspoon paprika                                           
    Dash nutmeg or cloves                                          
    1 beaten egg                                                   
    1/2 cup dry bread crumbs                                       
    1/2 cup grated cheese                                          

Preheat oven to 350°.  Cut squash lenthwise down the middle and remove pulp.  Leave 1/2-inch shell.  Saute onion in 2 tablespoon, add the squash pulp and seasoning and cook until hot.  Remove from heat and add egg, breadcrumbs and cheese.  Rub the squash shells with a little butter and fill them with stuffing and bake on a rack in an oven proof baking dish over 1/8 inch water or stock for 20-30 minutes, depending on size.

Adapted from The Joy of Cooking

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