Stuffed Squash

1. 1

   Cut off necks of squash and slice thinly in saucepan with melted butter.

2. 2

   Add onion; cut rest of squash in two.

3. 3

   Scoop out seeds, discarding larger seeds.

4. 4

   Add to saucepan; place squash cut-side down in top of pan, cover, heat slowly and cook about 10 minutes.

5. 5

   Remove squash from top with fork, mash slices to break up, add cracker crumbs, garlic salt and cheese.

6. 6

   Fill squash cavities, put in greased pie pan and bake in oven at 350u00b0 about 20 minutes or until browned on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.