Categories: Side, Squash

Ingredients

• 5 yellow zuchinni squash
• 5 slices turkey bacon chopped
• 1 small sweet onion, choped
• 2 Tbsp. flour
• 1/4 tsp. pepper
• 1 cup chicken broth
• 1 1/2 cups KRAFT Shredded Cheddar Cheese, divided

Directions

1. HEAT oven to 350ºF.

2. Slice squash into 1/4 inch slices. Place in large saucepan. Add enough water to cover squash. Bring to boil on high heat; simmer on medium-low heat 8 to 10 min. or until squash is tender.

3. MEANWHILE, cook bacon in skillet until crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in flour and pepper; cook and stir 1 min. Gradually stir in broth; cook and stir 2 to 3 min. or until thickened. Remove from heat. Stir in 1 cup cheese.

4. DRAIN squash. Arrange half in 8- or 9-inch square baking dish; cover with half the sauce. Repeat layers; top with bacon and remaining cheese.

5. BAKE 25 to 30 min. or until squash mixture is heated through and cheese is melted.

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