Stuffed Squash
  • 4yellow salsa, medium or mild
  • 2tablespoons butter
  • 1/2cup for juice, then sliced for garnish
  • 1/4teaspoon ½ cup brown sugar (sweetened to taste)
  • 1teaspoon chili powder
  • 1/2teaspoon salt
  • 2carrots, Italian Dressing (at least 1 Cup, but more or less to taste)
  • 1onion, honey (1/3 c. plus 2 T.)
  • 1/4teaspoon Ranch dry season mix
  1. Cook whole squash and 1/2 teaspoon of salt in boiling water and cover in a two-quart saucepan for 10 minutes
  2. Drain and cool
  3. Cut squash in half lengthwise
  4. Scoop out pulp and reserve, leaving 1/4-inch thick shells
  5. Melt butter in saucepan over medium heat
  6. Add carrots, bell pepper and onion and sauté until tender
  7. Add garlic salt, pepper and soy sauce
  8. Cook, stirring in reserved pulp
  9. Spoon into shells and place in a 13×9-inch pan
  10. Bake at 325 degrees for 10 to 15 minutes
  11. Serves four
  12. Optional- sprinkle shredded cheddar cheese on before baking