upport the 'neck' of the yellow squash so they will lay in
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.
o 400 degrees.
Cut yellow squash in half lengthwise.
With
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!
ven to warm.
Place yellow squash and zucchini in a colander
Wash tender yellow squash; remove stem and blossom ends.
Cut into 1/2-inch rounds.
Place squash, butter, onions and salt into heavy skillet.
Add water.
Cover and cook on medium low heat until water is absorbed and squash is tender.
Lightly mash with a fork.
Add sugar and cream.
Let it cook slowly until mixture is fairly dry and flavors develop, being careful not to let it scorch.
igh.
Brush zucchini and yellow squash with 1 tablespoon oil and
lace your diced or sliced yellow squash in a pot with the
owl. Dredge each piece of squash in cornmeal mixture covering both
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.
Wash the zucchini and yellow squash, cut each in half. Slice
ook (steaming works well) enough yellow squash (crookneck, not butternut or such
Cut yellow squash into 1/2-inch rounds. Dice onion (1/4-inch) and place onions, water, sugar, pepper and chicken bouillon into medium stockpot.
Bring to a boil. Add squash and cook until just tender. Drain through a colander and place into a shallow pan containing cream cheese, butter and green chilies. Mix and serve immediately or refrigerate uncovered until cool. Once cool, cover.
Melt butter in a large skillet and add olive oil.
Add onion and cook just until tender.
Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
Season to taste.
Set a 12\" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
Sprinkle with the tarragon and toss to blend.
Serve hot.