A summer squash is a subset of the squash group which is harvested in an immature state. It belongs to the genus Cucurbita and is occasionally referred to as a vegetable marrow. They are also characterized by their ... More »
Slice squash, and boil in salted water until tender. Drain well and mash. Saute onion in butter until transparent but not brown (5 to 10 minutes). Add to squash along with salt, cream, and cracker crumbs. Pour into greased casserole. Dot with butter and soft ..
Cube squash; cook for 8 minutes in saucepan in small amount of salted water.
Drain.
Combine egg and tomatoes in bowl; add 1/4 teaspoon salt.
Add remaining ingredients except bread.
Place in buttered casserole; place crumbled bread over top.
Bake at 350 ..
Cook squash in small amount of boiling water until just tender; drain.
Saute green pepper, onion and celery in butter until onion is transparent.
Mince mushrooms; add to onion mixture with seasonings.
Stir in bread crumbs; heat through.
Halve squash ..
Peel and core the squash.
Save the pulp.
Place the cored squash in boiling salted water and cook about ten minutes.
Drain.
Set aside.
In a frying pan, saute the onions in hot oil for about five minutes.
Add the squash pulp.
Saute five minutes more.
Mix in the ..
Heat oil; cook onion until golden brown.
Add meat and mushrooms; cook 2 minutes.
Sprinkle with flour; mix in.
Add enough gravy to moisten; do not make too soft.
Add soy sauce, mixed herbs, and vegetables.
Cut squash in half lengthwise; remove seeds.
Or cut ..
Steam squash about 10 minutes.
Arrange in 3-quart oblong casserole.
Melt butter with seasoned salt; drizzle over cut squash.
Pierce center of squash so that seasoned butter is absorbed.
Bake at 350° about 20 minutes.
Top with cheese and continue baking about ..
Steam squash until crisp-tender.
Cut off stem ends and scoop out center seeds leaving enough squash to provide a casing for stuffing.
In a bowl combine cottage cheese, pimiento, vegetable salt, eggs, and celery seed.
Saute celery, green onions, and mushrooms ..
In a small bowl, stir together the yogurt and cornstarch.
Stir in the milk, caraway seeds, mustard and pepper; set aside.
Spray an unheated large skillet with no-stick spray.
Heat the skillet over medium-high heat.
Add the yellow squash or zucchini.
Cook and ..
Heat the oil in a large non-stick skillet over medium heat.
Add the onion and cook, stirring frequently, until softened, about 5 minutes.
Add the yellow squash, zucchini, and water; cover the skillet and cook, stirring occasionally, until the squash is ..
Make the Crepes using the Basic Crepe Batter.
Set aside.
Combine the squash, butter, and syrup.
Spread each crepe with some of the mixture.
Place a sausage on each crepe and roll.
Place in a buttered shallow baking dish.
Sprinkle on a little nutmeg and bake ..
Wash squash thoroughly; steam in small amount of water for 15 to 20 minutes or until tender.
Slice squash lengthwise.
Scoop out center leaving a shell at least 1/3 inch thick.
Mash pulp.
Combine remaining ingredients except breadcrumbs.
Stuff mixture in ..
Heat oil in saucepan over medium heat.
Add onion and garlic and saute 2 to 3 minutes, or until onion is wilted but not brown.
Add squash, tomatoes, water, basil, salt, and pepper.
Cover pan and cook approximately 10 minutes, or until squash is
Cook the rice with salt and paprika in a pressure cooker or by the regular cooking method.
Prepare the squash and set it aside.
Stir the yogurt, sesame oil, grated cheese, and salt together in a small saucepan; heat over a low flame until the cheese melts. ..
In medium saucepan, combine water, salt, onion and thyme.
Bring to a boil.
Add summer squash and zucchini; reduce heat and simmer, covered, for 5 to 8 minutes until tender.
Drain liquid; serve
Cook squash in small amount of boiling water until just tender; drain.
Saute green pepper, onion and celery in butter until onion is transparent.
Mince mushrooms; add to onion mixture with seasonings.
Stir in bread crumbs; heat through.
Halve squash ..
Cube squash; cook for 8 minutes in saucepan in small amount of salted water.
Drain.
Combine egg and tomatoes in bowl; add 1/4 teaspoon salt.
Add remaining ingredients except bread.
Place in buttered casserole; place crumbled bread over top.
Bake at 350 ..
1. Arrange sliced squash in a shallow microwavable bowl. Sprinkle with seasoning. Cut pat of butter into 4 pieces and place on top of squash.
2. Cover bowl with wax paper. Cook in microwave for 4 minutes or more. Serve
Pour melted butter or margarine over stuffing mix; toss well.
Cook squash and onion together in small amount of water for 5 minutes; mix in carrots.
Drain.
Season with salt.
Combine soup and sour cream; mix with vegetables.
Line 9 x 13-inch casserole dish ..
Do you think you need to frequent a restaurant for a delicious Baked Summer Squash? Absolutely not! Try this recipe and never again will you order this off a menu.
