upport the 'neck' of the yellow squash so they will lay in
o 400 degrees.
Cut yellow squash in half lengthwise.
With
Clean whole yellow squash and cook in boiling, salted water for about 3 to 4 minutes, just until rawness is gone.
Cool.
Cut in half lengthwise and scoop out seeds and leave shells intact. When squash are cooked and ready as shells, mix spinach, Parmesan cheese, egg, thyme, garlic salt, bread crumbs, onions, butter, hot sauce, salt and pepper.
Stuff shells.
Bake at 325\u00b0 for 30 minutes and serve.
Cut stems from squash and scoop out seeds. Because
175 degrees C).
Arrange yellow squash halves onto a baking sheet
Combine squash, 1/2 teaspoons salt, and
Boil squash in plenty of salt water
Boil whole squash until tender.
Cool.
Cut in half lengthwise. Remove insides and mix with meat, eggs, onion, rice, breadcrumbs, salt and pepper.
Lightly sprinkle squash with salt.
Stuff squash with mixture and top with cheese.
Bake at 375\u00b0 for 40 minutes or until meat is done.
Cook squash until almost done, then cut in half lengthwise, scoop out pulp and set aside.
Cook sausage, onion and green pepper over medium-high heat until browned.
Drain well.
Stir together tomato, cheese, meat mixture and spoon into salted squash shells.
Place squash into a shallow baking dish.
Bake, uncovered, at 350\u00b0 for 20 minutes.
Sprinkle with Mozzarella; bake an additional 5 minutes or until cheese melts.
(Spices may be added to your taste.)
Simmer whole squash 8 to 10 minutes until tender, but firm. Slice in half; scoop out center, leaving firm shell.
Combine pulp and remaining ingredients except butter.
Fill squash shells and place in greased 9 x 13-inch casserole.
Dot with butter. Bake 20 minutes at 400\u00b0.
Serves 6.
Wash squash and drop in boiling water.
Simmer for about 10 minutes or until tender-firm.
Drain and cool.
Cook vegetables of choice according to directions, drain and combine vegetable pulp, butter, milk, salt and pepper.
Blend until smooth (blender is helpful).
Pour into squash shells, sprinkle with crumbs and cheese.
Bake at 350\u00b0 for 15 minutes and broil until golden brown.
Cut squash in half and take seed out.
Mix the hamburger and green pepper.
Stuff into squash and bake in 350\u00b0 oven until meat is done.
Take out and put cheese on top.
Heat until melted.
Wash squash and then simmer in water 8 minutes, or until just tender.
Drain and cool slightly.
Cut a thin slice from top of each squash; remove seeds.
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.
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.
Cut yellow squash into thin slices.
In a large skillet combine olive oil and butter. Saute squash over low heat until tender. Before removing from heat add garlic powder and salt.
Sprinkle with fresh parmesan cheese.
Enjoy!