Ingredients
2 yellow summer squash, halved lengthwise
1 tablespoon vegetable oil
2 1/2 tablespoons margarine, divided
1 small onion, chopped
2 tablespoons finely chopped pepperoni
1/4 cup grated Parmesan cheese, divided
3 1/2 tablespoons fine bread crumbs, divided
1 tablespoon minced fresh parsley
Salt and pepper, to taste
Remove pulp from squash, leaving 1/4-inch thick shells. Chop pulp and reserve.
Cook shells in hot oil in a covered skillet over medium heat. Turn shells once, cooking about 2 to 3 minutes on each side, or until just tender. Transfer to a rack, cool, and pat dry with a paper towel. Add 1 1/2 teaspoons margarine to oil in skillet. Add squash pulp and onion. Cook until onion is tender. Stir in pepperoni, 1 tablespoon Parmesan cheese, 1 1/2 tablespoons bread crumbs, parsley, and salt and pepper to taste. Fill shells with squash mixture. Mix remaining Parmesan cheese and bread crumbs. Sprinkle over squash. Dot with remaining margarine. Broil 4 inches from heat for 2 to 3 minutes, or until golden brown. Serves 4.
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