Stuffed Squash

Recipe from

Southern Living


4 yellow squash
1/2 teaspoon salt
2 tablespoons butter or margarine
2 carrots, shredded
1/2 cup chopped green bell pepper
1 small onion, chopped
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 teaspoon soy sauce


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

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

Melt butter in 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- x 9-inch pan.

Bake at 325° for 10 to 15 minutes.