Vegetable Stuffed Squash

 Vegetable stuffed squash

6 small yellow squash

1 cup finely chopped tomato

½ cup minced onion

½ cup finely chopped green pepper

½  (2 ounces) shredded extra sharp cheddar cheese

¼ to ½ teaspoon freshly ground pepper 

1/8 teaspoon dried whole marjoram

Wash squash thoroughly, and place in a large saucepan. Cover with water, and bring to a boil. Cover, reduce heat, and simmer for 5 to 6 minutes or until tender but still firm. Drain and cool slightly. Trim off stems, and cut squash in half lengthwise; gently scoop out pulp, leaving a firm shell. 

Drain and chop pulp; combine pulp and remaining ingredients. Place squash shells in 1 13x9x2 inch baking dish; spoon vegetable mixture into shells. Bake in a 400 degree oven for 20 minutes. Yield: 6 servings.