Mixed Summer Squash
|Squash||1 1⁄2 Pound (Summer Squash, Crookneck, And Zucchini)|
|Sour cream||1 Cup (16 tbs)|
|Dill weed||1 Teaspoon|
|Vegetable salt||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Onions||1⁄3 Cup (5.33 tbs), finely chopped|
|Whole wheat pastry flour||2 Tablespoon|
|Margarine||3 Tablespoon, melted|
Wash squash, and trim off ends.
Cut into 1/2 inch slices.
Spoon squash and onions in the bottom of a greased casserole.
Add water and tightly cover.
Bake for 20 to 30 minutes until vegetables are crisp tender.
Pour over margarine and season with vegetable salt & black pepper.
In a bowl combine sour cream, dill weed, and flour.
Stir sour cream mixture into squash.
Bake, uncovered, for 15 minutes at 350 degrees.