jmcquown wrote:
> I love yellow crookneck squash. Works well sliced and lightly steamed
> (Julie seems to have a problem with steamed vegetables, or maybe it's
> just the word "lightly"). It's great sliced lengthwise, brushed with a
> little oil, sprinkled with S&P and grilled. It's also good in squash
> casserole which seems to be a "southern" US thing.

It's great fried with onions as Joan mentioned. Also great,
sliced thick, floured or light tempura batter, then fried.
Steamed is good. Also good raw in cold salads. Added to veg soups
and casserole too.

Yellow squash is a good thing. Sadly, it's often way overpriced
in grocery stores. If I could do a real garden, I would plant
many and not so much the zucchini. I have made a good zucchini
lasagna though substituting zucchini for the pasta lasagna
noodles.