Preparation / Directions:
Cook bacon till crisp, drain and crumble. Reserve 2 tablespoons fat. Hollow out squash into a canoe shape. Set aside. Discarding seeds and pith, chop remaining portion and saute in bacon fat for 5 minutes. Preheat oven to 350. Blend beaten eggs with heavy cream. Add cheese, salt, nutmeg, pepper, crumbled bacon and sauteed chopped squash. Sprinkle 1 teaspoon dry bread crumbs into each hollowed out squash. Spoo mixture into each, filling to edges. Place in a shallow baking pan in a 350 degree oven; pour in 1/2" hot water in bottom of pan. Bake for 20 minutes or until set. Garnish with watercress and sliced squash, if desired.
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