6 medium patty pan squash
2 eggs, beaten
1 (7 oz.) can whole kernel corn, drained
1 (2 oz.) jar pimento, drained
1 T. chopped green onions
1 tsp. seasoned salt
1/4 tsp. white pepper
1/4 cup bread crumbs tossed in 1 T. melted butter
1/2 cup (2 oz.) shredded sharp process American cheese, optional

Wash squash and drop in boiling water; reduce heat and cook covered, 15 minutes or until tender, but firm.  Drain and allow to cool.  Place squash, flat side down, on a smooth surface and scoop out the pulp, leaving a 1/4 inch shell.  Chop pulp.

Combine the rest of the ingredients except bread crumbs and cheese.  Spoon filling into shells.  Sprinkle with bread crumbs tossed with butter.  Place squash in shallow baking pan, adding water sufficient to cover bottom of pan. Bake at 350 degrees for 25 minutes.

Remove from oven and sprinkle optional cheese over squash and bake 5 more minutes, or until cheese melts.