ff both ends of the squash, including the stem. Cut the
Take the spaghetti squash and cut it into two
Crush 12 crackers and put in casserole dish.
Add cooked squash with onions, cheese, eggs, milk, salt and pepper.
Crumble remaining 6 crackers on top.
Dot with margarine.
Bake until brown.
Crumble cornbread in a large bowl.
Add drained, boiled squash, 1 1/2 cups shredded cheese and rest of ingredients. (Reserve 1/2 cup cheese for top of casserole during last 10 minutes of baking.)
Cook squash. Cool, drain and mash.
Mix all ingredients together.
Pour in casserole dish and bake at 400\u00b0 until done or desired thickness.
Combine boiled squash with soup, carrots, sour cream and onion.
Pour 1/2 cup stuffing to mix with melted butter, then stir into baking dish.
Pour 3/4 of stuffing into mixture, then spread around dish evenly.
Pour remaining stuffing on top.
Bake at 375\u00b0 for 30 minutes.
Mmm Mmm Good!
baking sheet with the squash.
Add the unpeeled garlic
Wash the squash and leave it wet. Microwave
Mix all ingredients together, except stuffing and margarine. Mix stuffing with melted butter.
Put 1 cup of stuffing in bottom of buttered 2-quart casserole dish.
Top with squash mixture.
Add remaining stuffing mixture to top.
Bake at 350\u00b0 for 30 minutes.
Combine squash, egg yolks, saltines, and flour; mix well.
Beat egg whites until stiff but not dry; fold into squash mixture. Drop by heaping tablespoons into hot oil (375\u00b0F), and deep-fry until golden brown. Drain in a colander.
The oven must be at high degree before cooking.
Put the squash, in a medium baking pan.
Bake the squash in the hot oven for about one hour.
Slush the flesh of the squash with a sharp fork and put in a bowl.
Add pine nuts. Make tastier with cheese and butter. Add salt and pepper as much as desired.
Serve immediately. Bon Appetit!
Boil squash and drain well.
Mix with the ingredients except margarine.
Put in baking dish and cut up margarine over top. Bake 1 hour at 350\u00b0.
In small skillet, saute onion until soft.
Place onion, squash and broth in blender.
Blend until blended well.
Add flour and blend again just to mix.
Pour the mixture into saucepan.
Fold in half and half.
Bring to a boil, stirring constantly.
Serve immediately.
Makes 6 servings.
Mix dry ingredients.
Add squash or pumpkin, molasses, eggs, butter and milk.
Pour into unbaked pie shell.
Bake for 10 minutes at 450\u00b0, then for 40 minutes at 350\u00b0, or until done.
Boil squash until tender; drain.
Combine chopped onion, mayonnaise, 1 cup cheese, salt, pepper and oleo; mix well.
Pour in cooked squash and mix.
Pour into buttered casserole.
Cover with cracker crumbs and remaining 1/4 cup cheese.
Bake at 375\u00b0 until cheese is melted and brown.
br>Brush zucchini and yellow squash with 1 tablespoon oil and
Melt margarine.
Add stuffing; mix well.
Mix remaining ingredients in large bowl.
In small baking dish, add 1/2 of stuffing mixture; press firmly.
Add squash mixture, then add remaining stuffing mix to top.
Bake at 350\u00b0 for 30 minutes.
Boil squash.
Drain off water.
Add crackers, margarine, 2 eggs, onion, soup, cheese, salt and pepper.
Pour into casserole dish.
Bake at 350\u00b0 for 45 minutes.
Line
casserole dish with dressing mix, saving some for topping.
Mix
sour cream and chicken soup.
Layer squash over dressing mix and pour mixture of soup and sour cream over all. Sprinkle
with
plenty
of
grated Cheddar cheese.
Cover with remaining
dressing
mix.
Slice butter over top.
Bake slowly at 350\u00b0 until hot thoroughly, about 20 minutes.
Combine squash, butter, eggs, onion, salt and pepper.
Arrange in alternate layers with bread crumbs and cheese.
Bake at 375\u00b0 for 10 to 15 minutes until cheese is well melted.