Anyway, I am trying to ease back into more veggies, and less sugar.. hence the giant skillet of zuchinni and mexican squash.
I had never heard of Mexican Squash until a couple weeks ago when I went to visit some missionary friends from the Ukraine. (Yep, I learned about Mexican Squash from my friends visiting from the Ukraine.) It is a lighter green, and smaller and fatter then zucchini.
Okay, enough cookie confessions.. on to the recipe.
- 2 of each type of squash... (you can use all zuchinni if you can't find Mexican Squash)
- 3 tbls. butter or margerine
- Plain breadcrumbs
- Garlic salt and pepper to taste
Then try not to eat