2 tb Margarine
2 tb Flour
1 c Milk
1 Egg yolk
2 tb Cream
2 tb Gruyere cheese; grated
Salt & pepper
3 md Squash
1/2 c Onion; minced
2 tb Margarine
1/2 c Ham; cooked; minced -OR-
1/2 c Bacon; crumbled
2 tb Parmesan cheese; grated
Make a sauce in a saucepan by melting 2 tb margarine and adding
flour. Stir in milk and mix well. Beat egg yolk and cream together;
add 2 tb of sauce. Combine this mixture with remaining sauce in
saucepan and stir until heated through. Add Gruyere and stir until
melted. Cut squash in half lengthwise and blanch in boiling water for
5 minutes. Drain. Scoop out pulp and ham. Combine with sauce and
season to taste. Fill squash shells; sprinkle with parmesan and bake
at 400?F until cheese is melted.
Recipe by Zucchini Cookbook by Nancy C. Ralston & Marynor Jordan, 1977
