Stuffed Squash

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   Cook squash and 1/2 teaspoon salt in boiling water to cover in 2-quart saucepan for 10 minutes. Drain and cool. Cut squash in half lengthwise. Scoop out pulp and reserve, leaving 1/4-inch thick shells. Melt butter in saucepan over medium heat; add carrot, bell pepper and onion and saute until crisp-tender. Add garlic, salt, pepper and soy sauce; cook, stirring often, until vegetables are tender. Stir in reserved pulp. Spoon into shells and place in 9 x 13-inch pan. Bake at 325u00b0 for 10 to 15 minutes.

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