Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: slice squash into rounds ¼ inch thick. cut center from each round with a circle cutter, melon baller or paring knife (save centers for soup or toss into a salad). in a large skillet, heat olive oil over medium heat. add squash rings, garlic and oregano. cook, tossing frequently, until squash is crisp-tender, 4-5 minutes. add scallion, salt and pepper. toss 30 seconds and serve.

Target recipe: preheat oven to 350 degrees f. cook (steaming works well) enough yellow squash (crookneck, not butternut or such) to a nice soft consisitency, enough to equal 2 full cups cooked and drained, about 20 minutes. in mixing bowl, combine squash, eggs and sugar; stir, but do not beat. add lemon extract. pour into a lightly buttered pie plate and bake approximately 40 minutes at 350 degrees or until pie is custard consistency. let cool and chill in refrigerator. serve cold. tastes like lemon custard. note: recipe originally had 1 cup sugar, which has been reduced to 3/4 cup (or even less, depending on your preferred taste).