I need help with yellow squash!

Where do I start, yummy squash - I make it with tomato and spinach as a curry and its delicious and low fat

Also you can cook them with skin on roasted as wedges/ chips etc as a healthy version rather than potato.

I use squash like I would a potato basically, the posaibillities are endless.

Xxx

I sautee mine in a sprayed non-stick skillet... slice into slices and sautee. After they are browned, I'll add about 1/4 cup water or chicken broth, cover the pan with a lid and let them steam till tender-crisp. I use all kinds of seasonings... Mrs. Dash is my new best friend... but I like curry powder the best!!! I'll even have this for a snack to beat off the evening munchies!!!
BTW... I do like to make 'zucchini fries'.... here's the two recipes:

BAKED ZUCCHINI STICKS

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned whole wheat bread crumbs
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown.
NOTE: For crispier ‘fries’ increase oven temp to 450 or 500… bake them high and fast
Can top with 2 tbsp grated Pecorino Romano cheese – if desired

RACHEL RAY’S MEXICAN ZUCCHINI ‘FRIES’

2 medium zucchini
1 Tbs cumin
1 Tbs grill seasoning
1 Tbs oregano
Non-stick pan spray

Spray baking pan with non-stick spray.
Cut zucchini lengthwise in half and scrape out seeds. Cut pieces lengthwise into long strips and cut strips in half or thirds to make ‘fries’. Spray zucchini strips with non-stick spray. In a small bowl, combine grill seasoning, cumin, oregano with fingers and sprinkle and coat zucchini strips. Bake at 500F till crispy.

Actually the zucchini and yellow squash are interchangeable in recipes!!!!

Ok my recipe:
Squash
Onion
Garlic clove
4/5 big tomatos
Lots of spinach
Curry paste

Fry onion and garlic with 2/3 tablespoons of curry paste, cube the squash and it to the pan with tomatos and then add srock cook.untill soft then add the spinach -

Yum yum get in my tum :-)

I remember reading on here somewhere (I think hee hee) to try zucchini and yellow squash sliced lengthwise and use them as "noodles" as for in lasagna. I am assuming that layers of cheese, veggies and sauce of some kind can be used to make many different varieties of this yummy little dish. :drinker:

My favorite way to eat it (and super-duper easy) is to slice into chunks (about .5 inch), throw it in a bowl with a couple tbsp's of olive oil and the seasonings of your choice (I like garlic salt, pepper, and red pepper flakes) and toss until coated. Then spread them on a cookie sheet and pop them in the oven on 425 for 20 minutes. DELISH! I also do this with potatoes, just cook them a bit longer (25-30 minutes).

I've also shredded yellow squash and zucchini in place of pasta and made a homemade chunky tomato sauce. It tastes really fresh and light and keeps me fuller for longer when compared with regular pasta noodles

Here's one I copied from somewhere.....can't remember. It's soooo good ...

Zucchini Tots

Calories: 108 • Fat: 4.3 g • Protein: 6.8 g • Carb: 11.5 g • Fiber: 1.8 g • Sugar: 2 g Sodium: 262 mg (without salt)

Ingredients:
• 1 cup zucchini, grated
• 1 large egg
• 1/4 medium onion, diced
• 1/4 cup reduced fat sharp cheddar cheese, grated
• 1/4 cup seasoned breadcrumbs
• salt and pepper to taste
• cooking spray

Directions
Preheat oven to 400°. Spray a mini muffin tin with cooking spray
Grate the zucchini into a clean dish towel. Wring all of the excess water out of the
zucchini. In a medium bowl, combine all of the ingredients and season with salt and
pepper to taste

Fill each muffin section to the top, pushing down on the filling with your spoon so it's
nice and compacted so they don't fall apart when you take them out of the tin

Bake for 16-18 minutes, or until the tops are golden
Use a plastic knife or rubber spatula around the edges of each tot to remove them
from the muffin tin. Enjoy!!

I have used it as pasta. Highly recommend trying this. Delicious.

You could chop it and saute it with some onion, garlic, and tomatoes. Delicious.

cut the veggie in half and scrape out the squash.

take what you scraped out and mix with cottage cheese/ricotta and some mozerrella. Add spices to your liking. fill in the boats of the squash. drizzle with EVOO and stick in the oven until golden, about 20 minutes. medium heat. NOM!

ZUCCHINI or SQUASH QUICHE

3 cups zucchini shredded (that’s one large zucchini, about 9” x 3”)...or use summer squash...or a combination!
1 onion, chopped
1 cup Bisquick
4 eggs
½ cup vegetable oil
½ cup grated cheese
parsley
salt
½ cup cheddar cheese, shredded

Comvine all ingredients
Place in greased 9” x 9” pan
Bake at 350 degrees for 30 minutes (check center with a knife tomake sure it is firm and
not wet)
Serve hot

If you have a food processor, you can make the whole recip in the processor:.
Place onions in processor first and chop.
Leave onions in processor and switch to shredder blade and shred the zucchini.
Add remaining ingredients and mix
(If you have not bought cheddar cheese already shredded you will have to shred that after
the zucchini before adding the other ingredients)