SUMMERTIME SQUASH

Yellow squash is running out the ears of the backyard gardener and overflowing into the local markets. I find it to be sort of bland when cooked alone so I searched high and low for some ways to make it more interesting. I found two recipes that are delicious. The first, SQUASH AND CARROT SAUTE, is quick and easy. The second, SUMMER SQUASH CASSEROLE, takes more time but is also good. Try them and you may find good use for all those squash!


SQUASH AND CARROT SAUTE
2 medium carrots, sliced     4 1/2 tsp olive oil     2 yellow summer squash, sliced
1 medium onion, sliced        1 tsp. garlic powder     1/4 tsp. salt     1/4 tsp. pepper
In a large skillet  , saute carrots in oil until crisp tender. Add the remaining ingredients and saute 3-4 min. longer or until vegetables are tender.
  

 SUMMER SQUASH CASSEROLE
 2 1/2 lb. yellow squash, sliced     3/4 c. chopped green onions     1 c. reduced fat mayonnaise
 2 large eggs, lightly beaten (can use egg substitute)     1 tbsp. all-purpose flour,   1/2 tsp. salt
1 (10 oz.) block cheddar cheese, shredded,    1 c. soft, fresh breadcrumbs   2 tbsp. butter, melted

1. Combine squash and onions in a large microwave safe bowl. Cover tightly with plastic wrap. folding back a small edge to allow steam to escape. Microwave on HIGH 8 min. or until squash is tender. (Do not drain)
2. Whisk together mayonnaise and next 3 ingredients in a large bowl; stir in squash mixture and cheese. Spoon mixture into a lightly greased 11x7 baking dish; cover tightly with plastic wrap folding back a small edge to allow steam to escape. Microwave on HIGH 10 min. or until casserole is set; remove from microwave and let stand 10 min.
3. Stir together breadcrumbs and melted butter; microwave 2 minutes. Sprinkle over casserole.