Open-Face Summer Squash

Submitted By: Marie Delffs

Ingredients

• 8 small to medium yellow squash, cut in half lengthwise
• 2 tablespoons melted butter
• 1 teaspoon seasoned salt
• 1/2 cup shredded Cheddar cheese

Instructions

Cook squash in small amount of water for about 10 minutes. Drain. Arrange squash halves in 3-quart, 9-x-13-inch casserole dish.
Melt butter with seasoned salt. Pierce squash with fork and drizzle butter mixture

over each piece. Bake at 350º for about 20 minutes. Top with cheese and return to oven for 10 minutes more or until cheese melts.