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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Cook squash and 1/2 teaspoon salt in boiling water to cover in a 2-quart saucepan 10 minutes. Drain and cool.
2. Cut squash in half lengthwise. Scoop out pulp, and reserve, leaving 1/4-inch-thick shells.
3. 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.
4. Bake at 325° for 10 to 15 minutes.
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