Cut up yellow and green squash in rounds.
Make sauce by sauteing in butter the onion.
Add squash to sauce.
Season and cook under low flame for 15 minutes.
Serves 4 to 6.
Start by melting the butter and adding two tablespoons of spice.
Layer the squash in the pan at a depth of one slice
Saute until golden brown.
Add the rest of the butter and spice.
Finish browning and serve.
Use any amount vegetables desired.
Saute red and green sweet peppers for 3 minutes.
Stir.
Add thick slices of sweet onions and thin slices celery.
Saute for 3 minutes.
Stir.
Add chicken broth (fat removed); simmer 3 to 5 minutes.
Add yellow and green squash; simmer 3 minutes.
Add mushrooms, peas, margarine, garlic, hot pepper, salt and pepper.
Cover and simmer until tender, al dente, or to your taste.
ash the squash before preparing.
Saute
onion in butter; add squash, sour cream, soup, carrot, salt and pepper.
Lay in buttered casserole dish mixture, crumbs, mixture and crumbs.
Bake at 350\u00b0 for 45 minutes.
Stir salt into water in a very large bowl.
Add squash.
Weigh down with a dinner plate.
Let stand 3 hours.
Drain well.
dd sugar, creaming until light and fluffy.
Sift flour, baking
1/2 tbsp ginger and 2 tbsp garlic, until
umin, cardamom, oregano, turmeric, basil, and cook 15 minutes, stirring occasionally
ven to 400\u00b0F. Toss squash with oil in a baking
Heat reserved tuna oil in a large frying pan over medium-high heat. Cook squash, stirring, for 5 mins, or until soft.
Meanwhile, place couscous in a large heatproof bowl. Stir in 1/2 cup boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains.
Add squash, tuna and green beans to couscous. Stir in vinaigrette until combined. Serve.
ith parchment paper. Arrange the squash in a single layer in
ooking, turn up the heat and add the broth or water
In a large skillet, with bacon grease, cut up several yellow squash and zucchini squash, onion, green pepper, salt and pepper to taste.
Cook this until it is tender.
Add a little garlic powder.
Combine bulgur and stock in a big bowl until liquid is absorbed (1 hour).
Add corn, bell pepper, carrots, onions, cheese and egg and mix.
Then add tomato sauce and all spices and stir again.
Wash and trim squash as needed and cut in half lengthwise. Scoop out seeds and some pulp from each half.
Mix in any pulp (hot seeds) with bulgur mix.
Stuff and mound onto each squash half.
Bake, uncovered, at 375\u00b0 for 30 to 35 minutes in pan filled with 1/4-inch water.
he bacon until VERY crisp and set aside. Once cooled,
Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.
3-4 tbsp cold water and a pinch of salt with
mmediately; rinse with cold water and drain again.
In a
Cook sliced squash until tender; drain well.
Saute onions. Layer in casserole squash and onions.
Add a few tablespoons of any cream soup (undiluted) and buttered bread crumbs.
End with bread crumbs.
Bake at 350\u00b0 until bubbly.