Stuffed Squash

Categories: Vegetables- Squash

Ingredients

• 4 yellow squash
• 1/2 tsp. salt
• 2 Tbsp. butter or margarine
• 2 carrots, shredded
• 1/2 cup chopped green bell pepper
• 1 small onion, chopped
• 1/4 tsp. garlic salt
• 1/4 tsp. pepper
• 1 tsp. soy sauce

Directions

1. Cook squash and 1/2 tsp. salt in boiling water to cover in a 2-quart saucepan 10 minutes. Drain and cool.
2. Cut squash in half lengthwise. Scoop out pulp, and reserve, leaving 1/4-inch-thick shells.
3. Melt butter iin saucepan over medium heat; add carrot, bell pepper, and onion, and sauté until crisp-tender. Add garlic salt, pepper, and soy sauce; cook, stirring often, until vegetables are tender. Stir in reserved pulp. Spoon into shells, and place in a 13 × 9-inch pan.
4. Bake at 325 degrees for 10 to 15 minutes.

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