Directions

1. Preheat oven to 400°F. Coat a 13x9-inch baking dish with nonstick cooking spray; set aside. Cut squash in half lengthwise; scoop out and discard seeds. Season inside of squash with salt and pepper to taste. Place squash cut side down on a foil-lined baking sheet. Bake 30 to 40 minutes or until tender. Remove from oven. Reduce oven heat to 375°F.
2. Meanwhile, in a small skillet melt butter over medium heat. Add bell pepper; cook and stir 1 minute or just until tender; set aside. In a medium bowl stir together sour cream, half-and-half, flour, bouillon, marjoram and black pepper. Stir in cheese and green onions; set aside.
3. Scoop inside of squash from shell into a large bowl, and break apart with 2 forks. Add sour cream mixture; toss lightly to mix. Stir in breadcrumbs and eggs; mix well. Spoon squash mixture evenly into baking dish. Bake 30 to 35 minutes or until light golden. Cut into squares, and serve.