Squash-Tomato Combo

Cut squash in 1/2 and remove seeds.

Place cut side down in lightly greased baking dish.

Bake in 350° oven for 35 minutes. Meanwhile in 10-inch skillet, cook bacon until crisp.

Drain and reserve 2 tablespoons drippings.

Crumble bacon; set aside.

Cook onion and pepper in drippings until tender.

Stir in undrained tomatoes, sugar, salt, basil and pepper.

Simmer, uncovered, 10 minutes.

Remove squash from shells, leaving about 1/4-inch.

Cube squash and add to tomato mixture.

Simmer 10 minutes.

Spoon mixture into shells and garnish with bacon.

Great reheated. Serves 4.