by Patricia Kennedy
TO PREPARE THE DISH
Wash the squash and cut off the ends. Parboil whole squash in water for about 10 minutes. Let the squash cool.
Then cut the squash lengthwise and scoop out the insides into a bowl. In the bowl add the eggs (1 if you are cooking 4-6 squash). Add chopped cooked onion and grated cheese and chopped parsley. Add salt and pepper to taste. Mix thoroughly.
Meanwhile lightly brown bread crumbs or cubes of bread in butter. Fill the empty squash with the squash mixture. Put lightly browned crumbs on top of each.
Sprinkle with paprika and bake in 350 degree oven for about 10 minutes. Watch so that the bread crumbs are golden brown.
This is not only a tasty vegetable dish, but it is colorful. It is easy to do ahead and refrigerate for a party.
Yellow crookneck (or summer squash)
One or two eggs, depending on the amount that you are making
Chopped onion cooked in butter or parboiled with the squash.
Grated cheese. (I usually used cheddar or American for this dish, but experiment for fun.
Buttered bread crumbs.
Chopped parsley
Season to taste with salt, pepper, sprinkle of paprika on top.
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Editors note: Mikey would fuss about this one!
