Squash Creole

6 yellow squash
3 tbs oil or butter
2 onions
1 red bell pepper
1 green bell pepper
3 tbs brown sugar or succanat
3 tbs flour
1 quart tomatoes
salt and pepper
sharp cheese (optional)

Preheat oven to 350.
Steam or blanch squash until barely tender, drain and set aside. Melt butter or oil in skillet. Add onions and peppers and saute until wilted. Sprinkle brown sugar (or succanat) over mixture. Add flour, stirring gently. Stir in tomatoes, simmer a few minutes. Place squash in baking dish then top with tomato mixture. Season with salt and pepper. Top with cheese (optional). Bake 30 minutes.

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