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Vegetables - Squash Delight Post by :kdemoise Category :Learning Kitchen Author :Unknown Date :March 2012 Read :585

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Vegetables - Squash Delight

3 cups yellow squash, thickly sliced
1/2 teaspoons Garlic Salt
1/8 teaspoons pepper
1/2 cups cheddar cheese, grated
1/2 teaspoons pimiento, chopped
2 tablespoons butter
1 cups corn chips, crushed

In a large saucepan over, cook yellow squash in a small amount of boiling salted water until just tender; drain and return to the saucepan. Add garlic salt, pepper, cheddar cheese, and chopped pimiento, blending well. Add butter and stir until melted. Sprinkle with corn chips.

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Vegetables - Squash -  Squash Dressing Vegetables - Squash - Squash Dressing

Vegetables - Squash -  Squash Dressing
2 cups cooked squash 2 cups cornbread crumbs 2 eggs 1 stick margarine 1/4 cup chopped onion 1 (10 3/4 oz.) can cream of chicken soup -- undiluted Preheat oven to 350 degrees F. Saute onion in margarine. Add squash, bread crumbs, eggs and soup. Salt and pepper to taste. Put in 2 quart slightly greased casserole dish. Bake at 350 degrees, uncovered, until it is slightly brown, about 30 minutes. Serves 8-10.

Vegetables - Squash Cups With Basil Vegetable Stuffing Vegetables - Squash Cups With Basil Vegetable Stuffing

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2 large zucchini 2 large yellow squash 1 chopped onion 2 TBS. garlic, minced 2 TBS. olive oil 1/2 cup chopped red pepper 1/2 cup seeded and chopped tomato 1/2 cup chopped fresh basil 1/2 cup Parmesean cheese, divided in half fresh parsley chopped Preheat oven to 375 degrees F.Cut zucchini squash into 2 large sections horizontally. Scoop out insides and finely chop to the size of corn kernels. Blanch squash in boiling water for approximately 2 minutes. Dice remaining squash and saute with onions and garlic and peppers until crisp tender. Don't over saute them, undercook them.