Wash and slice squash. Cook in boiling, salted water for 8 to 10 minutes. Add onions and continue cooking for another 5 minutes. Drain vegetables and put into casserole dish. Make white sauce by melting margarine; add flour, and stir to make roux. Slowly add milk and stir over medium heat till

Heat oven to 375° F. In large bowl, mix together first 8 ingredients. Pour this mixture into a greased 1 1/2 -quart shallow baking dish. Sprinkle top with cracker crumbs mixed with 2 tablespoons butter or margarine. Bake, covered, for 45 minutes.

In 1 1/2 quart casserole, layer half of the zucchini, onion, sliced tomatoes, and croutons. Season with 1/2 teaspoon salt and dash pepper. Repeat ...

Chop the squash very fine and crumble crackers. Saute onion in salad oil until soft. Beat eggs with seasonings and combine with squash. Grease a 10 inch square casserole. Add squash to casserole, then grated cheese, top with cracker crumbs. Bake at 325 degrees about 45 minutes or until set and top

Try these scallop squash recipes and let us know if you have a favorite you'll share with us. These first few Scallop Squash Recipes take advantage of the unique and beautiful shape of pattypan squash by leaving each squash whole. Try using scallop squash with your favorite kabob, stuffed, or

Superfine spaghetti squash and delicate scallops are coated with light lemon, white wine & caper sauce. Serve it with asparagus!