Cook bacon until crisp. Saute onion in a little oil until tender. Stir in crumbs, chicken stock and squash pulp. Put peas in colander and flush under hot water. Add peas to crumb mixture.
Fill shells with mixture and top with bacon.
Squash should be very tender when pierced with fork. Makes 6 servings. Finely dice eggplant pulp. Put a little oil in heavy nonstick skillet and saute until browned lightly. Stir in ground beef, breaking into pieces.