Every now and then I’ll find a recipe that just absolutely “wows” the main ingredient. Such is the recipe, “Mrs. Elias’ Stuffed Yellow Squash.” Yellow squash is plentiful in the summertime; I’ve been looking at it in the grocery stores for a while now. It’s a good vegetable to include in meals while in season.
There are so many creative ways to cook yellow squash–beyond boiled. A local Lebanese diner serves stuffed baby yellow squash on their cafeteria-style menu every day. I’ve always been curious about how the squash dish was made. I found a similar recipe in a saved newspaper clipping and tried it; the recipe was delicious–one of the best I’ve made in a while.