It's the season, how do the master chiefs in the 'fire fix them?

Sauteed in butter, EVOO, s&p, minced garlic usually. Sometimes sprinkle in a smidge of chipotle powder, cumin, or Italian seasoning depending on mood.

halved, gutted, microwaved (lots of butter and brown sugar added toward the end), and filled with ground pork browned with onion

I do something like that with ground beef and Italalian tomatoes as the base, with garlic, onion, Italian seasoning, fresh parsley and chopped fresh tomato on top.

1- Cooked low and slow at a slight simmer with bacon ends or jowl and a little bit of chicken stock. Onion is optional in this dish but it is really good with a large chopped onion.

2- Slow simmered with tomatoes and onion and a little bit of garlic.

3- Sauted with olive oil, red bell pepper, zucchini, and onions with a little bit of soy sauce and crushed red pepper flakes served over rice.

Deep fried is my favorite

Make soup.

Boil ham, skimming the foam as it cooks

Cut or slice squash in varying sizes.

Cut onion use about half as much onion as you have squash. Add squash and onion to the ham stock.

Simmer the very low heat for about 20 minutes.

Add a few Slices of red bell pepper and a cut up tomato or two for color and add to the pot.

Let simmer for another 10 minutes and you’re done.

We slice it up in medallions about 3/8" thick, slice up an onion pretty thin, and fill a big teflon skillet sprayed with olive oil to about 2/3 full with squash/onion, and brown them for a while on high until you start to see a fair bit of brown coloring. Then reduce to medium, add salt, pepper, and a little sugar (or Stevia). Add 3-4oz of water and let it cook down for 30 minutes or so, flipping with spatula every so often. The water mostly evaporates by the time it's done and keeps everything from drying out.

Never been a big squash fan.....I will eat it though if served.

One time in a fancy restaurant in Chicago I was served spaghetti squash that had been fried crispy.

That was darn good.....but I still dont know how they prepared it.

Battered and fried summer squash is hard to beat.

I also make a pretty mean Zucchini and Smoked Sausage soup.

A little off topic but a fellow down the road who's a pretty devout Mormon jokes that he never leaves his car windows down at church this time of year for fear of finding it full of Squash when he come out.

One of my favorites is a sautee in OO with some red pepper flakes and feta.

Just halve length wise, slice 1/4' or so, into a hot pan with a bit OO, when about half way done I sprinkle a bit of feta and red pepper on top and cover until done. I like mine a bit under cooked.

Often mix in Zucc and onion.

Can also halve, hollow out the squash, and then fry some ground meat (beef/sausage/venison whatever) with some of the squash guts and then fill the halves. Add rice and tomato if you wish to the meat and squash. Any stuffed pepper recipe works well for the filling.

I hear ya there FG.

Most folks with a big garden around here will give away most of their produce, at least what they cant can or use up right away.

You can have any vegetables you want.....as long as you take an arm full of squash and zucchini as well!

Yellow squash. Cut them in half longways, score them, pat with butter, sprinkle with garlic salt and pepper then grill on top shelf round side down till done. Yep