ater to boiling.
Add squash.
Cook 6 to 8
he stem end from each squash so it will sit upright
Cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegsetables by adding cold water and ice cubes to pan; drain well.
Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
In a screw top jar, combine remaining ingredients. Cover and shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper, if desired. Pass the remaining dressing Enjoy!
dd scooped out portion of squash to sauce and mash with
Mix olive oil, lemon juice, garlic, and salt and pepper.
Brush squash slices liberally with oil mixture or toss together in a ziplock bag.
Grill over medium heat until browned and cooked through, and garnish with parmesan cheese if desired.
ver medium-high heat. Add squash, cover, and cook for 10
Cut tops (stem ends) off squash and reserve. Scoop out and
Steam whole squash until tender; drain and cool.<
ut the stem of the squash, but there's no need
Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
Heat oil in a large skillet to 350 degrees F (175 degrees C).
Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.
In a large saucepan, heat 1 T of the olive oil over medium heat. Add the onions a garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 C olive oil and a pinch of salt.
Cover the pan, reduce heat to low, and cook until the squash are tender about 45 to 60 minutes.
Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.
In skillet, heat olive oil over medium high heat. Add squash and season with salt and pepper to taste.
Cook, stirring, until squash is tender and golden brown, about 8 minutes.
Stir in garlic, basil and marjoram and cook, stirring, until garlic is fragrant, about 1 minute.
an, fry the patty pan squash until golden brown on both
ver medium-high heat. Add squash, cover, and cook for 10
bring to a boil. Cook squash in the boiling water until
Place squash cut side up on a
n color.
Add the squash and continue cooking over low
arge saucepan, place all the squash.
Add the onion, garlic
Cut the top off the squash and clean out all the seeds.
Mix all the ingredients together, stir to mix well.
Stuff the squash, put it's hat back on.
Place leftover stuffing in a piece of tin foil.
Place the stuffed squash in a baking dish.
Bake in 375 oven for apprx 1 hour.
The baking time will depend on the thickness of the squash shell - mine was apprx1\" thick.
Put the leftover stuffing in the oven for the last 20 minutes of baking.
(175 degrees C). Place squash, cut-side down, in a