Slice onion and squash; cook until tender (about 12 to 14 minutes in the microwave).
Drain well.
Mash and add margarine. Stir until it melts.
Add toast cubes, milk, salt, sugar and beaten eggs.
Mix well; turn into greased casserole.
Bake at 350\u00b0 for 45 minutes.
Can also be microwaved for about 20 minutes. Serves 4.
Double recipe to serve a larger crowd.
ike peeling a potato Boil squash until tender (like making mashed
Cook onion, celery
and
pepper
in water until tender. Drain. Mix all ingredients with squash and bake at 400\u00b0 until firm and slightly
brown.
Put
cheese
evenly
across
top of squash and cover casserole
with
lid to melt cheese.
(Do not return to oven.)
Slice squash in half inch pieces.
Boil 3 minutes or until tender.
Add onion, eggs and seasonings.
Mix well.
Pour into one quart casserole.
Mix butter and crumbs and sprinkle over squash. Bake at 350\u00b0 for 35-40 minutes until brown.
Serves 6.
Slice squash in 1/2-inch pieces.
Boil 3 minutes or until tender.
Drain; add onion, eggs, cheese and seasonings.
Mix until well blended.
Pour into 1-quart buttered casserole.
Mix butter and crumbs; sprinkle over squash.
Bake at 350\u00b0 for 35 to 40 minutes until browned.
Makes 6 servings.
Cook Squash Covered in a small amount of boiling water 10 to 15 minutes or until tender.
Drain Well and Lightly Mash.
Set Aside.
Saute Onion in butter until tender.
Add Onion, Eggs, Cracker Crumbs, salt and pepper to squash.
Stir Well.
Spoon Mixture into a lightly greased 2 quart casserole.
Bake uncovered @ 350 for 20 minutes, or until lightly browned.
Cook the squash, onion and carrots until almost done, approximately 5 minutes; drain well.
Mix the soup, sour cream, salt and pepper; add to squash mixture.
Grease a 2-quart casserole well with butter.
Layer squash with stuffing mix.
Dot with butter and end up with stuffing mix on top layer.
Bake. Serves 8 to 10.
Preheat oven to 350 degrees.
Bring a large saucepan of water to boil.
Add Squash. Return to a boil, reduce heat and cook until tender.
Drain and mash.
Stir in eggs, crumbs, butter, sugar, salt, onion and pepper.
Spoon mixture into greased casserole dish.
Sprinkle a light layer of bread crumbs on top.
Bake 30 to 40 minutes or until lightly browned.
Cook
squash
and
onion
in
a small amount of boiling water for
5
to\t7
minutes or until squash is tender;
drain well. Place
vegetables in electric blender and process until smooth, then combine the squash mixture and remaining ingredients, mix well
and spoon into lightly greased 2 quart shallow casserole dish.
Bake
uncovered
at\t350\u00b0
for
35
minutes. Yields 8 servings.
Good.
1. Cut spaghetti squash in half (length wise). Scoop
Wash and cut up squash and peel onion.
Cook squash and onion in pot barely covered with water until done.
Add all other ingredients in order given.
Place in casserole sprayed with Pam. Bake in a 350\u00b0 oven for 35 minutes.
Combine cooked squash, margarine, onions, crushed crackers, beaten egg mixed with milk, salt, pepper and 1/4 cup of cheese. Pour into buttered casserole and top with remaining cheese.
Bake at 350\u00b0 fo 40 minutes.
Cook squash and onion in small amount of boiling water 5 to 7 minutes or until squash is tender; drain well.
Place vegetables in electric blender and process until smooth.
Combine all ingredients; mix well.
Bake in lightly greased 2-quart casserole at 350\u00b0 for 35 minutes.
Yield:
8 servings.
Slice squash in 1/2-inch pieces.
Boil three minutes until tender.
Drain; add onion, eggs and seasonings.
Mix until well blended.
Pour into 1-quart greased casserole.
Mix butter and crumbs.
Bake at 350\u00b0 for 35 to 45 minutes until browned.
During last five minutes of cooking, grate Cheddar cheese on top of casserole to melt.
Cover squash with 1/2 cup water.
Cook with onion until tender.
Drain.
Combine squash, onion, egg and bread.
Place in casserole.
Spread with slices of cheese.
Bake at 350\u00b0 until cheese is brown.
Preheat oven to 350\u00b0.
Slice squash in 1/2-inch pieces.
Boil for 3 minutes or until tender.
Drain, then add onions, eggs and seasonings.
Mix until well blended.
Pour into 1-quart buttered casserole dish.
Mix butter and crumbs and sprinkle over squash. Bake for 35 to 40 minutes or until browned.
Slice and boil squash until tender; drain well.
While hot, stir in butter or margarine, onion, soup, sugar, pimentos and egg. Place in a large casserole dish and top with corn flake crumbs. Bake at 350\u00b0 for 30 to 35 minutes.
Mix squash, onion, pepper, eggs, sugar, and salt together. Pour into a greased 5 qt casserole dish. Sprinkle crackers over top and pour butter over crackers. Bake for 1 hour at 350\u00b0.
Slice squash in 1/2-inch pieces. Boil for 3 minutes or until tender. Drain; add onion, eggs and seasonings. Mix until well blended. Pour into 1-quart
buttered casserole dish. Mix butter and crumbs; sprinkle over squash. Bake at 350 degrees for 35 to 40 minutes until browned. Makes 6 servings.
Cook squash until tender.
Saute onion and bell pepper in margarine.
Mix together well beaten eggs, crackers, milk and dash of pepper.
Drain squash and mash.
Add remaining ingredients and put in 8 x 12-inch buttered Pyrex pan.
Cook about 20 minutes at 350\u00b0.
Remove from oven and add cheese.
Return to oven for about 10 minutes or until cheese melts.