Womack's-Style Veggie Squash
(In the style of a Houston, TX restaurant. I don't know if this tastes like theirs but it sure is good. The original recipe used bacon and way too much brown sugar - a full 1/2 cup.)
1 lb each yellow and zucchini squash (about 2 cups each, diced)
2 cups diced onions / 2 Tbs. butter or olive oil
4 oz. soyburger or other tasty fake meat
1 tsp. each ground cumin, garlic powder, crushed oregano and basil
1/2 tsp. salt / 1 tsp ground black pepper
1 Tbs. brown sugar or 1 packet diet sweetener
2 cups diced tomatoes, fresh or canned, pref. drained
Saute onions with soymeat in oil 3 or 4 minutes. Add squash/zucchini. Cook till squash is tender, adding cumin, garlic powder, oregano, basil, salt, pepper and sweetener. Mix well. Add diced tomatoes. Cook about 5 minutes, longer if cheap canned tomatoes were too wet to be worth draining, til liquid is cooked down a little.
Black-Eyed Pea Restaurant-Style Baked Squash
2 pounds medium-size yellow crookneck squash (may supplement with zucchini)
1/8 tsp (cider) vinegar
1 egg, beaten
1/3 cup bread crumbs plus additional bread crumbs for topping
4 Tbs butter or margarine
1 Tbs sugar or 1 pkg Sweet N Low
Salt to taste - about 1/2 tsp
1 Tbs chopped onion or onion powder
1/8 tsp (freshly ground) black pepper
Cut tips off squash, dice. Put in a large saucepan with vinegar and 1/2 cup water, cook covered, stirring occasionally, until tender and not too wet. Mash, let cool slightly. Stir in beaten egg, bread crumbs, butter, sweetener, salt, onion and pepper. Put in greased oven dish and sprinkle with a light layer of bread crumbs.
Bake at 350 F. until lightly browned - 25 to 40 minutes.Makes 6 - 8 servings.