ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

 

Stuffed Summer Squash

Ingredients

4 yellow squash

1/2 teaspoon salt

2 tablespoons margarine

2 carrots, shredded

1/2 cup green bell pepper, chopped

1 small onion, chopped

1/4 teaspoon garlic salt

1/4 teaspoon pepper

1 teaspoon soy sauce

Directions

Cook squash sand 1/2 teaspoon salt in enough boiling water to cover in a 2-quart saucepan, for 10 minutes. Drain and cool.

Cut squash in half lenghwise. Scoop out pulp, leaving 1/4-inch-thick shells, and reserve pulp.

Melt margarine in saucepan over medium heat; add carrot, bell pepper, and onion, and saute until crisp-tender.

Add garlic salt, perpper and soy sauce; cook, stirring often, until veggies are tender.

Stir in reserved squash pulp and spoon into shells.

Place shells in a lightly greased13 x 9-inch pan.

Bake at 325 degrees for 10 to 15 minutes.

Serves 4