ilk makes a soft tender bread, especially nice in whole grain
lve, and remove seeds from squash. Cut a 1-inch-thick
ven to 400\u00b0F. Place squash on foil-lined baking pan
ey don't jinx your bread\", or just put it
hen stir in the shredded squash and the walnut and fig
Slice squash.
Boil until tender in water that doesn't quite cover the squash.
Boil until all the water is gone (using just a little water).
Mash squash, salt and pepper.
Brown meat with onion until done (drain).
Add to squash, bread crumbs, meat, cheese and egg.
Butter a baking dish.
Bake at 350\u00b0 for 25 minutes.
Add a small amount of Cheddar cheese on top before baking.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
Whisk squash, honey, blueberry syrup, oil, egg, and vanilla extract together in a bowl. Mix all-purpose flour, whole wheat flour, baking soda, baking powder, and salt together in a separate bowl; add blueberries and walnuts. Stir flour mixture into squash mixture just until combined; pour into prepared bread pan.
Bake in the preheated oven until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour.
nd add ingredients to YOUR bread maker according to YOUR instructions
Beat eggs until frothy and add sugar slowly.
Beat on medium speed while adding oil.
Blend in vanilla and squash.
Mix dry ingredients and add to squash mixture.
You may add nuts or raisins if you wish.
Grease and flour 2 bread pans.
Bake at 350\u00b0 for 45 - 60 minutes.
Cut squash into chunks and cook until tender in lightly salted water.
Drain well and mince.
Place squash in mixing bowl and add eggs, milk, salt and cottage cheese.
Stir in corn bread mix and spoon mixture into a greased 1 1/2-quart shallow glass baking dish.
Pour margarine over top and bake in preheated 375\u00b0 oven for 30 minutes.
Serves 8.
egrees C).
Place turban squash halves cut-side in a
n the refrigerator.
Set bread machine to dough cycle. Place
Combine squash, butter, salt, pepper and onion; add beaten eggs.
Alternate layers of squash, bread crumbs and cheese in a 1-quart casserole.
Bake at 350\u00b0 for 10 to 15 minutes.
Chop onion and cook in 1 stick of oleo until onions look clear.
Mash squash with fork.
Combine onions and oleo with slightly beaten eggs.
Add squash, bread crumbs, salt and pepper to taste and soup.
Mix well.
Pour into a greased casserole dish and bake at 350\u00b0 for 20 to 25 minutes.
Pierce spaghetti squash with a fork 10 times
Mix egg, butter and cream of chicken or mushroom soup.
Add squash, bread crumbs and onion.
Stir well and place in a square 9 x 9-inch Pyrex dish or pan of your choice.
(Glass cooks a little quicker.)
Cook until almost done, then sprinkle cheese on top and let brown.
Mix all dry ingredients except sugar.
Beat eggs.
Add oil and vanilla.
Stir in squash; mix with dry ingredients.
Gradually stir in sugar.
Pour into a bread pan.
Bake 40 minutes at 350\u00b0.
Combine squash, melted butter or margarine, seasoning and beaten eggs.
Alternate layers of squash, bread crumbs and cheese in 1-quart casserole.
Bake at 375\u00b0 for 10 minutes.
Heat squash and milk in pan until
Combine the Flour, Baking Powder, Baking Soda, Salt and Cinnamon in a Medium bowl.
Combine the Eggs, Sugar, Oil and Vanilla in a separate LARGE bowl.
Beat well. ( I use a hand mixer).
Stir in the Shredded Yellow Summer Squash.
Add the dry ingredients to the Squash mixture.
Stir until moistened.
Pour or spoon into a greased and floured loaf pan.
Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
Cool for about 10 to 15 minutes and remove from pan.