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Title: Baked Summer Squash
Categories: Vegetable Vegetarian
Yield: 6 Servings
| VEGETARIAN GOURMET;SUMMER 92 | ||
| 6 | Squash, yellow | |
| 3/4 | c | Cheese, ricotta |
| 4 | Onions, green; chopped | |
| 1/2 | ts | Parsley |
| 1/2 | ts | Sage, rubbed |
| 1/2 | ts | Thyme leaves |
Preheat oven to 375 degrees. Remove and discard stem ends of the squash. Slice the squash lengthwise, scoop out seeds and place the halves side-by-side on a baking sheet. Combine remaining ingredients in a mixing bowl. Fill the hollows in the squash evenly with the cheese mixture. Bake 15-20 minutes or until squash is tender. Serve immediately.
Sylvia's comments: This is a recipe with infinite possibilities! I used large summer squash and saved the removed seeds, then added just garlic salt, since I wanted to taste it "as is" before I made a lot of modifications. But it should take almost anything! I'm planning to add different cheeses, chopped olives, and every spice in my spice cabinet. If you really couldn't handle a meatless main dish, sausage, bacon, or any cooked diced meat should work great.
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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