Recipe: Praline Squash, Black-Eyed Pea's Baked Squash, Summer Squash Boats and Yellow Squash Casserole

PRALINE SQUASH

2 medium acorn squash
1/4 cup chopped pecans
1/4 cup brown sugar
1/4 t ground cinnamon
2 T butter or margarine

Cut squash in half and remove strings and seeds. Place squash cut-side down in micro safe dish. Microwave on High 15-17 minutes or until tender. Let stand 5 minutes.

Combine pecans, brown sugar and cinnamon in a bowl. Turn squash cut-side up and gently mash insides, leaving shells intact. Dot each half with butter and sprinkle with brown sugar mixture. Microwave 2 minutes or until brown sugar is melted. Serve hot.

Makes 4 servings

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BLACK-EYED PEA'S BAKED SQUASH
Source: Fort Worth Star-Telegram
Makes 10 servings

5 pounds medium-size yellow summer squash
2 eggs, beaten
1 cup bread crumbs plus additional for topping
1 stick (1/2 cup) butter or margarine
1/4 cup sugar
Salt to taste
2 tablespoons chopped onion
1 dash pepper

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash.

Combine squash with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3-quart casserole that has been lightly greased or sprayed with nonstick spray. Cover with light layer of bread crumbs.

Bake at 350 degrees F for 20 to 25 minutes or until lightly browned.

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BARQUITOS DE CALABACINES
(SUMMER SQUASH BOATS)

6 tender, med. yellow crookneck squash
1/4 cup melted butter
2 - 10 oz. pkgs. frozen chopped spinach
1 small sweet onion, finely chopped
2 T. olive oil and butter
1/4 cup toasted ground almonds
2 bacon slices crisply cooked & crumbled
Salt and freshly ground pepper to taste
1 cup sour cream
3 T. grated Gruyere cheese
1/4 cup seasoned breadcrumbs
sherry wine
2 T. melted butter

Place squash in a suitable deep pot with cover. Add enough water to barely cover squash. Bring to a boil, reduce heat, cover and cook 5 min. Drain water immediately and transfer squash to a 2 1/2 qt. shallow

oven-proof casserole. Allow to cool completely, then slice in half lengthwise. Hollow out the halves as much as possible. When this is done, transfer the squash to a large sheet of waxed paper or foil. Brush with the melted butter and dust with Gruyere and set aside. Cook spinach with as little water as possible, then drain all the water. Transfer spinach to a mixing bowl.

Heat butter and olive oil. Saute the onion until soft and translucent but not brown. Add the almonds and cook until golden Add this saute to the mixing bowl. Now add the next four ingredients up to and including the Gruyere cheese. Mix well.

Grease the shallow 2 qt. casserole generously with butter. With a T., fill the hollowed squash with the stuffing, mounding it neatly. As you do this, transfer the squash to the prepared oven proof casserole. Combine the breadcrumbs and melted butter. Brush the stuffed squash with mixture. Refrigerate, covered with plastic wrap for about 1 hr.

Bake in a preheated oven at 350 1 to 20 min or until golden. Remove from oven and sprinkle with Sherry
wine. This will make 12 small squash, or 6 larger ones.

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YELLOW SQUASH CASSEROLE

8 med. yellow squash
1/2 cup chopped onion
1- 8 oz. carton sour cream (can use reduced fat)
1/2 t salt
1/4 t pepper
1/4 t basil
1 cup soft breadcrumbs
1/2 cup grated cheddar cheese
1/3 cup butter or margarine, melted
1/2 t paprika

Preheat oven to 300 degrees F.

Wash squash and trim off ends, chop into 1-2" pieces. Cook squash and onion in boiling salted water until tender. Drain and coarsely mash. Combine squash, sour cream, salt, pepper and basil.

In a greased 2-quart casserole, pour the squash mixture. Combine the bread crumbs, butter cheese and paprika. Sprinkle over the squash mixture.

Bake 30 minutes.