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I love seeing squash and zucchini growing in my vegetable garden! The colors are so vibrant. They form the nucleus of great heart healthy recipes. I like squash arranged in baskets sitting on the kitchen counter too – they’re very ornamental.

The squash plants in our vegetable garden are doing great, but one of the yellow crookneck squash plants has really taken off. It’s healthier and bigger than the others because it was started from a healthier transplant. I keep looking at the yellow flowers and small fruits, wishing they’d hurry up and grow! In the meantime, I have to buy squash at the market. Guess what? They are almost as good as fresh-from-the-vegetable garden. Some farmer somewhere put a lot of work into bringing those garden vegetables to your local market, so keep them in business and support agriculture by buying fresh produce as often as possible. Your health will thank you.

Tomatoes, Onions, Scallions and Chives flavor this Yellow Squash Recipe

Wash four yellow crookneck squash and cut into chunks. Place in a frying pan and fill with water to cover the squash. Add ½ cup chopped onions, ¼ cup mixed chives and scallions, ¼ cup of chopped bell pepper and 1 tablespoon butter. Sprinkle with salt and pepper. Bring to a boil, reduce heat and cook on medium until squash are tender and liquid is reduced. Remove from heat. Top with four slices of cheddar cheese and cover. Remove to your serving platter and top with chopped, cooked tomatoes and garnish with fresh chopped basil. Serve hot.

Fried Yellow Squash Recipe

Wash squash (as many as you need to feed your party) and cut into slices. Sprinkle wet squash slices with salt and pepper. Dredge in yellow fine sifted cornmeal. Fry slices in hot olive oil, turning to brown on each side. Drain squash slices on paper napkins.

Baked Squash Recipe

1 ½ pounds yellow squash 4 tablespoons butter ¼ cup bread crumbs 2 egg whites ¼ cup of mixed chopped scallions, chives, and 1 clove garlic ¼ tsp. salt ½ tsp. pepper

Preheat oven to 350 degrees. Wash the squash and cut into chunks. Place squash in a saucepan. Fill just to the top of the squash with water. Sprinkle on salt and pepper. Bring to a boil and reduce heat to medium. Let it cook until the squash are tender and most of the liquid is reduced.

Drain squash if necessary, and then mash it up. Lightly mix in butter, egg whites, onion, scallions, chives and garlic, and ½ of your bread crumbs. Lightly butter the bottom of a baking dish. Spread your squash mixture evenly in the dish, top with any remaining butter and breadcrumbs. Bake for 35-45 minutes.

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Sally Morton is an internationally published freelance writer and author. Visit her blog and read more articles online at http://vegetablegardens.suite101.com.

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