Stuffed Squash - cooking recipe

Ingredients

4 yellow squash
1/2 tsp. salt
2 Tbsp. butter
2 carrots, shredded
1 tsp. soy sauce
1/2 c. chopped green bell pepper
1 small onion, chopped
1/4 tsp. garlic salt
1/4 tsp. pepper

Preparation

Cook squash and 1/2 teaspoon salt in boiling water to cover in 2-quart saucepan for 10 minutes. Drain and cool. Cut squash in half lengthwise. Scoop out pulp and reserve, leaving 1/4-inch thick shells. Melt butter in saucepan over medium heat; add carrot, bell pepper and onion and saute until crisp-tender. Add garlic, salt, pepper and soy sauce; cook, stirring often, until vegetables are tender. Stir in reserved pulp. Spoon into shells and place in 9 x 13-inch pan. Bake at 325\u00b0 for 10 to 15 minutes.