Actually, we really haven't had unbearable amounts of squash, because I only have 1 zucchini plant and 2-3 yellow squash, and they're all huddled together and I planted them late. But still enough to have to go looking for recipes...
Summer Squash Casserole
Serves 4, 375 F
4-5 young summer squash (chunked)
1 cup large elbow macaroni, uncooked
1 cup torn bread pieces (I used honey oat homemade bread--wow!)
3 eggs
1 can cream of mushroom soup
1/2 onion, chopped
1 1/2 Tbsp olive oil
1 Tbsp fresh or squeeze parsley
1 Tbsp fresh or squeeze basil
Salt & pepper to taste, perhaps a touch of red chili pepper too
In a large pot of boiling, salted water, cook elbow macaroni. About 4 minutes before they're done, throw in the squash. Finish cooking, drain; toss in 1/2 Tbsp olive oil. In a separate small skillet, heat oil and cook chopped onion. When the onion turns translucent, add bread chunks. Get them a little crispy, then add herbs. Stir around for a couple more minutes, then remove from heat.
In a large bowl, whisk eggs & soup until smooth, then add other ingredients and stir until everything is well-covered. Divide between 2 square 8" oiled pans. Cook at 375F for about 1/2 hr, or until the top is lightly browned and the center is firm. Serve with green salad topped with pecans, cranberries, and mandarin slices.
Now for the meat of the matter: