Stuffed Squash Bake


6 small yellow squash
6 tablespoons butter or margarine
2 cups saltine cracker crumbs
1 cup chopped onion
1 8 oz. cup plain yogurt
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon crushed coriander
1/4 teaspoon seasoned pepper

Oven: 350 degrees

Halve squash lengthwise. Cook in boiling salted water in a large frying pan ten minutes. Lift out carefully and drain pan. Scoop out centers and chop. Drain well. Place shells in a shallow baking pan.

Melt butter (or margarine) in the frying pan. Toss three tablespoons of melted butter with 1 cup of cracker crumbs in a small bowl.

Add onion to butter in pan. Saute until soft. Stir in remaining crumbs, chopped squash, and all remaining ingredients. Spoon into shells. Sprinkle with buttered crumbs. Bake for twenty minutes. Serves six.

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