o 400 degrees.
Cut yellow squash in half lengthwise.
With
Score squash halves deeply with knife but do not poke all the way through.
Using a butter knife press margarine into the scores/cuts.
Place pieces of onion on top.
Sprinkle with garlic powder, salt and pepper.
Place into oven at 350'.
Bake for 25 minutes (check for doneness after 15 minutes to calculate correct cooking time).
Open oven and cover squash with cheese.
Continue to bake until cheese is bubbly and squash is baked to your preference (5-10 minutes).
egrees.
Halve 2 acorn squash crosswise. Scoop out seeds and
upport the 'neck' of the yellow squash so they will lay in
Preheat oven to 350\u00b0.
Spray or oil (sparsely) a deep 2-quart casserole.
Wash and slice the squash.
Place layer of squash in casserole.
Add layer of tomatoes, then layer of onions.
Sprinkle with 1/2 the herbs, salt and pepper.
Repeat layers and seasonings.
Cover and bake for 45 to 50 minutes.
Cook squash and onion in a small amount of boiling water until squash is tender; drain well.
Place squash and onions in a food processor and and process until smooth.
Combine squash mixture and remaining ingredients; mix well and spoon into a lightly greased 2 quart casserole.
Bake uncovered for 35 mins at 350 degrees.
Steam squash until tender.
Mash squash.
Add onion, 1/2 cup bread crumbs, pepper, eggs, 1/2 stick butter, sugar and salt. Combine well.
Preheat oven to 375\u00b0.
Pour squash in greased 2-quart baking dish.
Melt remaining butter and spread on top. Sprinkle with bread crumbs to suit taste.
Bake 1 hour.
Makes 6 to 8 servings.
Steam sweet potatoes, snow peas, yellow squash and new potatoes over boiling water (to which the 1 ounce lemon juice has been added) until tender, about 12 to 15 minutes.
While steaming veggies, combine ingredients for dressing in a large bowl.
Toss steamed veggies with dressing.
Serve either warm or slightly chilled.
Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
Add the garlic and mushrooms, and cook for 3 minutes.
Add the broth, salt, and pepper.
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
Cut up squash and boil until tender.
Drain.
Saute onion in butter.
Mash squash in medium bowl.
Add onion, cheese, milk, part of cracker crumbs and egg.
Put in buttered casserole dish and sprinkle remaining cracker crumbs on top.
Bake, uncovered, at 350\u00b0 for 30 minutes.
Pour melted butter into a 9-inch pan or baking dish.
Add lemon juice, thyme, salt and pepper to the butter.
Stir with fork until mixed.
Place squash in pan, cut side down.
Cover and bake at 350\u00b0 for 30 minutes or until squash is tender or microwave in a Pyrex dish for about 8 minutes.
Turn once.
Heat oven to 375\u00b0.
Blanch squash slices in large pot of salted water for 5 minutes.
Drain and place in a buttered 2-quart casserole.
Combine bread crumbs and butter and reserve 1/3 cup. Combine the remaining crumb mixture with scallions, eggs, salt, pepper, sugar and cheese.
Stir this into squash slices.
Sprinkle with remaining crumbs.
Bake 1 to 1 1/4 hours or until golden brown and a knife inserted into center comes out clean.
Wash and cut up squash and roughly chop the onion. Boil until tender, approximately 10 minutes. Drain VERY thoroughly, then mash.
Add all ingredients except half of butter and crumbs, to squash. Melt remaining butter.
Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs.
Bake in 375\u00b0F oven for approximately 30 to 45minutes, or until brown on top.
You might add a few sprinkles of nutmeg to the mixture before pouring into the casserole.
Clean squash and cut into 1 in slices.
Place in a sauce pan and cover with water.
Cook squash until tender.
Drain off the water and add margarine and onion, egg, salt, pepper and sugar plus cornbread crumbs.
Mix thoroughly.
Place in a 1 1/2 qt. casserole.
Sprinkle with shredded cheese and bake at 350 degrees for 20 to 25 minutes or until golden brown.
Cook squash and onion in covered boiling water for 20 minutes. Drain, mash and place in bowl.
Add remaining ingredients; pour into a greased baking dish.
Bake at 350\u00b0 for 30 minutes.
(Top with additional cracker crumbs and melted butter before baking.)
Spray baking dish with Pam. Place a layer of sliced squash in bottom of baking dish. Add layer of tomatoes, salt, pepper, layer of onions and layer of cheese. Repeat with 2 additional layers. Cover lightly with foil and bake in preheated 350\u00b0 oven for 30 minutes. Remove foil and continue cooking for 10 minutes.
br>Cut each zucchini and yellow squash in half lengthwise. Drag the
In 16 ounce Pyrex dish, boil yellow squash in 1/2 cup water until slightly tender. Drain off water. Mix milk, egg, margarine and cheese in separate bowl. Next, pour over squash; mix lightly. Sprinkle bread crumbs over top. Bake until golden brown. Let stand 15 to 20 minutes. Serve.
Cook squash and onions in boiling water until tender.
Combine cream of chicken soup and sour cream.
Stir in carrots.
Fold in drained yellow squash and onions.
Combine stuffing mix with butter.
Spread half of the stuffing mix in a square casserole dish (12 x 7-inch).
Spoon vegetable mixture over this and then top with the remaining stuffing mix.
Bake at 350\u00b0 for 25 minutes.
Toss yellow squash, green onion, green pepper, and celery together.
Mix the marinade ingredients together.
Pour marinade over squash mixture.
Refrigerate for at least 12 hours.