Boil yellow crookneck squash (cut off ends) until tender. Boil red-skin potatoes.
Cut squash in half lengthwise.
Scoop out pulp.
Add potatoes, butter, salt, pepper, potato toppers and Cheez Whiz.
Mix with a fork.
Stuff mixture into squash shells. Sprinkle with paprika and bake at 325\u00b0 for 15 minutes.
Cut the crookneck squash in half lengthwise. Place them
egrees.
Boil jicamas and crookneck squash until tender, about 15 minutes
il. Add onions, serrano pepper, crookneck squash and garlic. Season with salt
Choose young tender squash; it should be easily pierced
Slice squash; cook in small amount of water until tender. Drain; mash.
Mix all ingredients except egg whites.
Fold in beaten egg whites lightly.
Turn into baking dish.
Set dish in pan of hot water.
Bake at 350\u00b0 for 30 minutes until set.
Yields 6 servings.
Rinse and scrub squash.
Cut into 1/2-inch cubes.
Place in a 3-quart microsafe casserole.
Add 2 tablespoons of water. Microwave on High power for 5 to 6 minutes, until just tender-crisp.
Stir twice.
Drain and place in bowl.
In same casserole, combine olive oil and green onions.
Microwave on High power for 3 minutes.
Stir once.
Add basil, oregano, thyme, rosemary and vinegar.
Pour over the squash.
Toss thoroughly. Season with salt and pepper to taste.
Melt butter; mix with cornbread dressing.
Line an 8 x 12-inch pan with half the cornbread dressing mixture.
Set aside.
Cook squash until barely done; drain and mash.
Saute onion; add to squash along with the rest of ingredients.
Put in pan; cover with rest of cornbread mixture.
Bake at 350\u00b0 for 35 to 45 minutes until bubbly and slightly browned.
Makes 10 to 12 servings.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until beginning to crisp and release bacon drippings.
Add onion and kohlrabi to skillet; cook and stir 5 minutes. Add yellow squash, garlic, salt, and black pepper. Cook until squash has released some liquid but is not soggy, about 10 minutes. Serve immediately.
Bring 3 quarts of water to a boil in a 6-quart pan over high heat.
Add lasagna noodles and cook 5 minutes.
Add carrots; cook 2 more minutes.
Add broccoli, zucchini and crookneck squash. Cook the final 2 minutes or until pasta is tender.
(I cooked 30 seconds more.)
Drain well.
Squeeze liquid out of thawed spinach. Combine spinach with Ricotta cheese.
slice squash into 1/8 in slices.<
oil.
Wash and slice squash and zucchini.
Add to
Boil squash and onion until tender; drain. Salt to taste. Scald milk with margarine.
Mix all ingredients in large bowl. Pour into prepared casserole.
Bake at 350\u00b0 for 30 to 40 minutes. Serves 6 to 8.
arge saucepan, place all the squash.
Add the onion, garlic
Wash and dry squash.
Cut into small rounds. Heat the oil in a big skillet. Put enough meal on squash to cover each piece.
Fry for about 5 minutes and add the chopped onions.
Add salt and pepper.
Fry until brown and tender.
Cover squash, peppers and onions in salt water and let set 1 1/2 hours.
Do not rinse.
Bring to boil vinegar, sugar, mustard and celery seed.
Add squash, onion and pepper mixture and bring to a second boil.
Boil hard for 1 minute.
Put mixture into jars and seal.
Cook squash in boiling salted water for 5 minutes or until tender and drain.
Halve squash lengthwise and scoop out pulp. Combine pulp with green pepper, onions, tomatoes, bacon, cheese, salt and pepper.
Spoon filling into squash cavities.
Top each with bread crumbs and dot with butter.
Bake at 400\u00b0 for 20 minutes.
Cut squash into 2-inch chunks.
Boil squash or microwave until just tender.
Place squash in colander and mash as much water as possible from squash.
Let drain 10 minutes.
Cook whole squash in boiling water until tender; drain.
Cut in half lengthwise; scoop out pulp. Reserve pulp and shell.
Mash pulp.
Melt butter over low heat and blend in flour, 1/4 teaspoon salt and dash of pepper.
Remove from heat.
Stir in milk gradually.
Return to heat. Cook, stirring constantly, until sauce is thick.
Salt squash lightly.
In a greased 2-quart baking dish, arrange squash and peaches in alternate layers.
Sprinkle top with brown sugar; dot with butter.
Cover and bake at 350\u00b0 for 45 minutes or until squash is tender.
Yields 4 servings.