Ingredients
8 diced, cooked carrots
2 lbs, summer squash
2 tbsp whole wheat flour
2 tbsp vegetable oil
1 cup milk
1/2 cup grated American cheese
Sea salt to taste
Method
-
Clean squash, scooping out center.
-
Steam until tender.
-
Make sauce of vegetable of cheese and
cook 5 more minutes.
-
Add carrots and seasonings.
-
Fill squash centers with this mixture
and them spread same carrot-cheese mixture, outside stuffed squash.
-
Sprinkle with remaining cheese.
-
Bake in hot oven, 400oF, until cheese
melts and browns, about 15 minutes.
-
Gives a zestful frankfurter appearance
and taste yet is completely meatless.
-
You may substitute soy milk and soy
cheese, if desired.
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