Summer Squash With Green Beans
|Green beans||1 Pound|
|Almonds||2 Tablespoon, slivered|
Slice squash in half lengthwise.
Brush cut sides with oil and lay on baking sheet.
Bake in 375° oven for about 20 minutes or until tender.
Meanwhile, wash the beans, setting large ones aside for later use in a soup or stew.
Leave the small ones whole and slice the medium sized ones.
Add beans to 2 quarts boiling water and cook uncovered for 15 minutes.
Turn beans into a skillet, shaking them over heat until all moisture has evaporated.
When dry, add butter to skillet and shake pan until butter has melted and coats beans.
Fill cooked squash with green beans and sprinkle almonds on top.