RECIPE FROM "SANDY'S
Stuffed Summer Squash
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
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.