Squash Bread
INGREDIENTS:
3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash
DIRECTIONS: Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
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Italian Summer Squash Polenta Bake
INGREDIENTS:
3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
1 red bell pepper, chopped
1 cup spaghetti sauce
4 tablespoons olive oil
1 pinch garlic salt
ground black pepper to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 (18 ounce) package prepared polenta

DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
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Cream Cheese Basil Summer Squash
INGREDIENTS:
3 medium squash, cubed
1 clove garlic, minced
1 (8 ounce) package cream cheese, cubed
1 tablespoon dried basil leaves
salt to taste
DIRECTIONS: In a glass serving dish, combine the squash pieces and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. Stir after every 3 to 4 minutes. Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving. **********************************************

Southwest Squash Casserole
INGREDIENTS:
2 pounds squash, cut in 1/4 inch slices
2 sweet onions, quartered and separated
1 red bell pepper, cut into 1/2 inch pieces
1 pound fresh mushrooms, sliced
1 (4 ounce) can chopped green chile peppers
2 fresh jalapeno peppers, chopped
1 (8 ounce) package shredded Monterey Jack cheese
1 cup sour cream
3/4 cup crushed tortilla chips

DIRECTIONS: Lightly grease a large casserole dish. Arrange the squash, onions, and red bell pepper in the dish. Place in the microwave, and cook on High 10 minutes, stirring once, until tender. Gently mix the mushrooms, green chile peppers, jalapeno peppers, cheese, and sour cream into the dish. Sprinkle with crushed tortilla chips. Cover dish, and cook in the microwave 10 minutes on Medium-high power, or until cheese is melted and casserole is heated through.
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Curried Squash, Garbanzo Bean, and Potato Stew
INGREDIENTS:
3 tablespoons olive oil
1 teaspoon ground cayenne pepper
1 medium yellow onion, chopped
2 tablespoons yellow curry powder
2 (14 ounce) cans vegetable broth
3 large Yukon Gold potatoes, chopped
2 (10 ounce) packages frozen cooked yellow squash
1/2 head cauliflower, chopped into bite size pieces
2 (15 ounce) cans garbanzo beans
1 (8 ounce) container plain yogurt
cilantro leaves, for garnish
DIRECTIONS: Heat the olive oil and cayenne pepper in a large pot over medium heat, and saute the onion until tender. Season with curry powder. Pour in the broth, and mix in the potatoes. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until potatoes are very tender. Mix the squash and cauliflower into the pot, and continue cooking 30 minutes. Mash the garbanzo beans with a fork, and mix into the pot. Continue cooking 5 minutes, until heated through. Top with yogurt, and garnish with cilantro to serve.
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Summer Vegetable Ratatouille (Classic Vegetarian Fare...)
INGREDIENTS:
2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium summer squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum or grape) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste
DIRECTIONS: Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.