Baked Summer Squash With Almonds
|Yellow squash||6 Small|
|Almonds||1 Cup (16 tbs), shredded|
|Toasted crumbs||1⁄2 Cup (8 tbs)|
Boil squash 10 minutes in salted water; remove from water.
Cut a slice from one side of each squash; remove centers with spoon.
Season with salt, pepper, sage, and sugar.
Saute almonds in butter.
Add to mixture; mix well.
Add egg and half the crumbs.
Fill squash cups with mixture; place on baking sheet.
Top with buttered crumbs; sprinkle with paprika.
Bake in preheated 350°F oven 30 minutes.